Dairy-Free Borscht with Beef

Ingredients

• about 680 g Beef Chuck
• 3 medium Beets
• 0.5 medium Cabbage
• 2 medium Potatoes
• 1 large Onion
• 2 medium Carrots
• 2 tbsp Tomato Paste
• 8 cups Vegetable Broth
• 2 leaves Bay Leaf
• 1 tbsp White Vinegar
• 2 tbsp Sunflower Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Fresh Dill

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut beef into 2.54 cm cubes. Season with salt and pepper.
2. 2Heat sunflower oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, then remove and set aside.
3. 3Add chopped onion and carrots to the pot and sauté until softened, about 5 minutes. Add tomato paste and cook for 1 minute more.
4. 4Return the beef to the pot. Add vegetable broth, bay leaf, and bring to a boil. Reduce heat and simmer for 1 hour.
5. 5Peel and chop the beets, cabbage, and potatoes. Add them to the pot along with vinegar.
6. 6Continue to simmer for another 30 minutes, or until the vegetables are tender.
7. 7Remove bay leaves. Stir in fresh dill. Serve hot.

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