Ingredients:

  • 1.5 lbs beef chuck, cubed
  • 12 cups water
  • 1 large onion, peeled and left whole
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1 tbsp salt
  • 2 medium beets, grated
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • 2 tbsp tomato paste
  • 2 tbsp sunflower oil
  • 3 medium potatoes, cubed
  • 0.5 head green cabbage, shredded
  • 1 medium onion, finely diced
  • 1 large carrot, grated
  • 2 cloves garlic, minced
  • 0.5 cup fresh dill, chopped
  • 0.25 cup fresh parsley, chopped
  • 8 tbsp sour cream

Instructions:

  1. Place beef, whole onion, bay leaf, and peppercorns in a stock pot with cold water. Bring to a boil, skim off foam, then reduce to a low simmer for 1.5 to 2 hours until beef is tender.
  2. Prepare the Smazhennia: In a large skillet, heat sunflower oil and sauté grated beets with lemon juice, sugar, and tomato paste for 10-12 minutes to stabilize the color.
  3. In the same skillet or a separate one, sauté the diced onion and grated carrot until softened and golden.
  4. Remove the whole onion and bay leaf from the beef broth. Add cubed potatoes and shredded cabbage; simmer for 15 minutes.
  5. Stir the beet mixture and the onion-carrot sauté into the main pot. Simmer for another 10 minutes until flavors meld.
  6. Stir in minced garlic, fresh dill, and parsley. Turn off the heat and let sit for 10 minutes before serving with a dollop of sour cream.