Traditional Borscht Soup with Beef and Beetroot

Steps

• 1
  Cut the potatoes into approximately 1.5 cm cubes and place them in a bowl of cold water to prevent browning.
• 2
  Cut the carrots in half lengthwise, then slice them into pieces about 0.5 cm thick. Roughly chop the red onion, and cut the celery stalk in half.
• 3
  Remove the hard core of the fennel, then cut it into thin strips.
• 4
  Remove the core of the cabbage, and slice the leaves into thin strips. Place them in a bowl, drizzle with white wine vinegar, add a teaspoon of salt, and mix thoroughly.
• 5
  Cut half of the beetroot (approx. 130 g) into 0.5 cm thick slices, then cut these into thirds. Cut the remaining beetroot into 1 cm cubes.
• 6
  In a large pot, heat the lard and sauté the red onion until translucent.
• 7
  Season the beef on all sides with salt and pepper, then place it in the pot and sear until nicely golden brown.
• 8
  Add the sliced beetroot and sauté for another 3 minutes, stirring occasionally.
• 9
  Pour 1.5 liters of cold water into the pot (or enough to completely cover the meat). Add the celery stalk, parsley, fennel, chopped tomatoes, and bay leaf. Bring to a boil, then reduce the heat and simmer uncovered for about 1.5 hours.
• 10
  Then add the salted cabbage, diced beetroot, and carrots, and cook for another 20 minutes.
• 11
  Drain the potatoes and add them to the soup. Stir in the light roux, then cook on the lowest possible heat for another 30 minutes.
• 12
  Remove the celery stalk, parsley, and meat from the soup. Cut the meat into approximately 2 cm cubes, then return it to the pot. Taste and add more salt if necessary.
• 13
  When serving, place a spoonful of sour cream in each bowl and garnish with fresh dill.