Brown the beef

• Heat the oil in a large pot and brown the beef in batches.
• Set the browned meat aside.

Simmer the broth

• Deglaze the pot with the beef stock and bring to a simmer.
• Skim off the foam, then add the bay leaves and peppercorns.
• Return the meat and simmer until tender.

Prep the vegetables

• While the broth simmers, grate the beetroot and carrot.
• Dice the onion, cube the potatoes and finely shred the cabbage.

Sauté the onion and carrot

• Heat the oil in a separate pan and sauté the onion until soft.
• Add the carrot and sauté until softened.

Braise the beetroot base

• Add the beetroot, vinegar, tomato paste, sugar and a ladle of broth to the pan.
• Braise, then set aside.

Cook the potatoes and cabbage

• Once the beef is tender, add the potatoes to the pot and simmer.
• Add the cabbage and simmer until tender.

Crush the garlic

• Crush the garlic with a pinch of salt in a mortar and pestle.

Combine and finish

• Stir the beetroot base into the main pot and bring just back to a simmer, then turn off the heat.
• Stir in the garlic and taste for salt.

Rest the borscht

• Cover the pot and let the borscht rest.

Serve

• Ladle into bowls and top with a big spoon of sour cream and the dill.
• Serve with dark rye bread or pampushky if you like.