Ingredients

Directions

1. Heat oil over medium-high heat in a large, heavy-bottomed pot; brown beef cubes, turning with tongs, until browned all over. Add salt, pepper, garlic and onion; cook, stirring, for about 5 minutes or until onions are soft. Add beets, carrots, potatoes and cabbage. Cook, stirring, for about 8 minutes or until slightly softened. 2. Stir in beef broth, diced tomatoes and bay leaf. Cover and bring to a boil. Reduce heat and simmer for about 2 hours, stirring occasionally, until beef is fork-tender. 3. Discard bay leaf. Ladle soup into bowls and garnish with dill and sour cream.

Cuts Used in This Recipe

Pectoral

Slow-Simmered Beef and Beet Borscht

Ingredients

Directions

Cuts Used in This Recipe

Beef Stew Cubes

Beef Marinating Cubes

Shank Centre Cut for Stewing Beef Boneless