Beef Borscht with Black Cumin

For the broth, peel one carrot and half of the celery, then cut them into cubes or grate them coarsely. In a large pot, heat one tablespoon of oil and sauté the vegetables. Add the beef short ribs and sear them on all sides. Add the spices (allspice, whole peppercorns, bay leaf), salt, and pour in 1.5 liters of water. Cook over low heat (or in a slow cooker for 7 hours) until the meat is completely tender and easily falls off the bone.

Strain the broth through a fine sieve or a kitchen towel. Remove the meat from the bone and shred it into smaller pieces with a fork.

Prepare the vegetables for the soup: finely chop the onion, cut the beetroot, the remaining two carrots, and the other half of the celery into small, uniform cubes, and shred the cabbage. In a pot, melt the butter with the remaining oil and sauté the onion until translucent. Add the prepared vegetables and sauté for a few minutes.