Borscht with beef and nigella seeds

For the base stock, peel some of the carrots and celery root (approx. 200g of each) and dice them or grate them on a coarse grater. In a large pot, sauté the vegetables in half of the oil. Add the beef ribs and brown them on all sides. Add the allspice, black peppercorns, bay leaves, salt and pour in 1.5 l of water. Simmer the stock on low heat for a few hours (or 7 hours in a slow cooker), until the meat easily falls off the bone.

Strain the stock through a fine sieve or cheesecloth. Remove the meat from the bones and shred or cut it into small pieces using a fork.

Prepare the rest of the vegetables for the borscht: finely chop the onion, cut the beetroot and the remaining carrots and celery root into equal cubes, and shred the cabbage into thin strips. In a clean pot, melt the butter together with the remaining oil and sauté the onion over low heat, then add the rest of the prepared vegetables and sauté them for a few minutes.