Ukrainian Borscht

Cook beef in water to make a simple broth, then add prepared vegetables in stages and finish with beet mixture, seasoning, and garnishes.

Place beef stew meat in a small pot, cover with 750 ml water, bring to a boil, skim off any foam, then reduce heat and simmer gently until the beef is tender, about 60 minutes.

While the beef simmers, prepare vegetables: peel and grate beetroot and carrot, finely chop onion, shred cabbage, and peel and dice potatoes.

In a pan, heat sunflower oil over medium heat. Add onion and carrot and sauté until softened, about 5 minutes.

Add grated beetroot to the pan and cook, stirring, for 5 minutes. Stir in tomato paste, vinegar, and sugar, and cook 2–3 minutes more, then remove from heat.

When the beef is tender, add diced potatoes and bay leaf to the pot and simmer for 10 minutes.

Add shredded cabbage to the pot and cook until just tender, about 10 minutes.

Stir the sautéed beet mixture into the soup, add minced garlic if using, and simmer gently for another 5–10 minutes. Season with salt and black pepper to taste.

Remove bay leaf. Let the borscht rest off the heat for 10 minutes, then serve hot topped with sour cream and fresh dill if desired.