Ingredients:

  • 1.5 lbs beef chuck roast, cut into 1-inch cubes
  • 10 cups cold filtered water
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 tbsp sea salt
  • 3 medium beets (approx 1 lb), peeled and julienned
  • 2 tbsp sunflower oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, grated
  • 2 tbsp tomato paste
  • 1 tbsp granulated sugar
  • 2 tbsp apple cider vinegar
  • 3 medium Yukon Gold potatoes, cubed into 1/2 inch pieces
  • 1/2 small head green cabbage, thinly shredded
  • 3 garlic cloves, minced
  • 1/4 cup fresh dill, chopped
  • Freshly ground black pepper to taste

Instructions:

  1. Place the beef chuck into a large Dutch oven with 10 cups of cold water. Bring to a gentle simmer over medium heat.
  2. Skim the grey foam from the surface to ensure a clear broth. Add bay leaves, peppercorns, and salt. Cover and simmer on low for 90 minutes until the beef is fork-tender.
  3. Heat sunflower oil in a large skillet. Add onions and carrots, sautéing for 8-10 minutes until softened.
  4. Add julienned beets, tomato paste, sugar, and vinegar to the skillet. Stir to combine and cook for another 10-12 minutes on medium-low heat to fix the beet color.
  5. Add the cubed potatoes and shredded cabbage to the main soup pot with the beef. Simmer for 15-20 minutes until potatoes are tender.
  6. Stir the beet mixture (zazharka) into the main pot. Simmer for an additional 10 minutes to allow flavors to meld.
  7. Turn off the heat. Stir in minced garlic and fresh dill. Season with fresh black pepper and let rest for 10 minutes before serving.