# What You’ll Need:
→ Beef
01 - 14 oz beef chuck or brisket, cut into 2–3 large pieces
02 - 6 cups water
03 - 2 bay leaves
04 - 1 teaspoon whole black peppercorns
05 - 1 teaspoon salt
→ Vegetables
06 - 3 medium beets, peeled and grated
07 - 2 medium carrots, peeled and grated
08 - 1 medium onion, finely chopped
09 - 2 medium potatoes, peeled and diced
10 - ¼ small green cabbage, shredded
11 - 2 tablespoons tomato paste
12 - 2 cloves garlic, minced
→ Pantry
13 - 2 tablespoons sunflower or vegetable oil
14 - 1 tablespoon sugar
15 - 2 tablespoons white vinegar
16 - Extra salt and pepper, to taste
→ For Serving
17 - 2/3 cup sour cream
18 - Fresh dill or parsley, chopped
# Step-by-Step Guide:
01 - In a large pot, combine beef, water, bay leaves, black peppercorns, and salt. Bring to a boil, then reduce heat and simmer gently for 45 minutes, skimming foam as needed.
02 - While the broth simmers, heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Stir in grated carrots and beets, sauté for 5 minutes. Incorporate tomato paste, sugar, and vinegar, cooking for 7–8 minutes until vegetables soften.
03 - Remove beef from the pot and set aside. Optionally strain the broth, then return it to the pot and bring back to a simmer.
04 - Add diced potatoes to the simmering broth and cook for 10 minutes until just tender.
05 - Add shredded cabbage and the prepared beet mixture to the pot. Simmer another 10 minutes until all vegetables are soft.
06 - Shred or cube the cooked beef and return to the pot. Stir in minced garlic and adjust seasoning with salt and pepper. Simmer for 5 more minutes, then remove from heat and let rest for 15–20 minutes to deepen flavors.
07 - Ladle soup into bowls and serve hot topped with a dollop of sour cream and chopped fresh dill or parsley.
