Method

Place beef in a large pot with 2 litres cold water, bring to a boil, skim foam. Reduce to a simmer, add bay leaves and cook 60–75 minutes until beef is very tender. Remove beef, shred from bones and return meat to the broth.
About 5 min
Sauté onion and carrot in oil over medium heat for 8 minutes until softened. Add garlic, cook 1 minute. Add grated beetroot, tomato paste and crushed tomatoes. Cook stirring for 5 minutes. Deglaze with vinegar.
About 11 min
Add the beet-vegetable mixture to the beef broth. Add potatoes and shredded cabbage. Bring to a simmer.
About 11 min
Cook uncovered on medium-low heat for 20–25 minutes until potatoes and cabbage are tender.
About 11 min
Add sugar, taste and adjust salt, vinegar and sugar balance — the soup should be savoury, slightly sweet and gently acidic, with a brilliant red colour. Remove bay leaves.
About 11 min
Serve in deep bowls, each topped with a generous dollop of sour cream and a heavy hand of fresh dill. Accompany with dark rye bread.
About 3 min

Nutrition per serving (estimate)

Contains: dairy