Traditional Borscht with Beef and Beetroot

Instructions

• 1
  Cut the potatoes into cubes of approximately 1.5 cm and place them in a bowl with cold water.
• 2
  Cut the carrots lengthwise, then into 0.5 cm thick slices. Roughly chop the onion and halve the celery stalk.
• 3
  Remove the hard core of the fennel and cut it into thin strips.
• 4
  Remove the core of the cabbage, cut it into thin strips and place it in a bowl. Pour the white wine vinegar over it, add a teaspoon of salt and mix well.
• 5
  Cut 130 g of beetroot into 0.5 cm thick slices, then cut the slices into thirds. Cut the remaining beetroot into 1 cm cubes.
• 6
  In a large pot, melt the lard and sauté the onion until translucent.
• 7
  Season the meat with salt and pepper on all sides, add it to the pot and brown it until golden.
• 8
  Add the sliced beetroot and sauté everything, stirring occasionally, for 3 minutes.
• 9
  Pour 1.5 l of cold water into the pot (or enough to cover the meat well). Add the celery stalk, green parsley, fennel, crushed tomatoes, and bay leaves, then bring to a boil. Reduce heat to low and simmer uncovered for an hour and a half.
• 10
  Add the drained cabbage, cubed beetroot, and carrots, then simmer everything for another 20 minutes.
• 11
  Drain the potatoes and add them to the pot. Add the flour (to slightly thicken the mixture), mix well and simmer over very low heat for 30 minutes.
• 12
  Remove the celery stalk, parsley, and meat. Cut the meat into 2 cm cubes, then return it to the pot. Taste and add more salt if necessary.
• 13
  Serve the borscht hot, with a tablespoon of fermented sour cream on top and, optionally, garnish with fresh dill.