Beet Borscht with Beef and Cabbage

Ingredients

• sour cream and dill for garnish
• 2 tablespoon(s) olive oil
• 1 pound(s) stew beef
• 3 leeks - finely sliced
• 2 carrots - large, diced
• 1 can(s) diced tomatoes 14 ½ oz.
• head green cabbage, chopped
• + 7 more ingredients
• • 6 cup(s) water
  • 2 tablespoon(s) tomato paste
  • 5 tablespoon(s) dill - fresh, divided, chopped
  • 5 tablespoon(s) red wine vinegar
  • ¼ cup(s) brown sugar - more to taste
  • salt and pepper to taste
  • 15 ounce(s) beets - sliced, drained (reserve juice) OR 5-6 fresh beets sliced

In large pot, heat oil over medium heat. Season beef with salt and pepper and brown in oil for 5-10 minutes. Remove with slotted spoon to plate and set aside. Add another tablespoon olive oil in the same pot and add leeks and carrots. Sauté until softened, about 7-10 minutes, stirring occasion...

View full recipe at Recipe Tips