Ukrainian Beef, Beet and Cabbage Borscht (8 Servings)

Cut 680g beef into bite-sized pieces. Peel and dice 3 beets, 4 potatoes and 3 carrots; mince 1 onion, 2 celery ribs and 2 garlic cloves and shred 3 cups cabbage.

Heat 15ml oil in a deep pot over medium-high. Brown the beef on all sides for 7–8 minutes, then set on a clean plate.

Melt 28g butter in the same pot. Add onion, carrots and celery and soften over medium heat for 4–5 minutes.

Add 2 minced garlic cloves, 2.5ml coriander, 2.5ml cumin, 7.5ml sugar, 5ml salt and 1.25ml pepper; stir for 30 seconds.

Add diced beets, 960ml beef broth, 960ml water, 240ml tomato puree and the beef; cover and bring to a boil.

Reduce heat and gently simmer 45–60 minutes until beef is cooked thoroughly and fork-tender. Continue if needed.

Add the diced potatoes and simmer about 15 minutes until easily pierced.

Add 3 cups cabbage, 30ml parsley and 30ml dill; simmer 3–5 minutes. If desired, add 15ml lemon juice and taste.

Rest covered about 15 minutes and divide into 8 bowls. Optionally share 120ml sour cream and 8 bread slices. Refrigerate leftovers in shallow containers within 2 hours, use within 3–4 days and reheat to 74°C.