Delicious Beetroot Borscht with Beet Greens

Start by adding the whole onion, carrot, and parsley (tie it with kitchen twine for easy removal) to the beef in a large pot. Season with salt and bring to a boil.

Once boiling, skim off any foam that rises to the surface. Add the bay leaf and peppercorns. Let the meat simmer on medium heat for about two hours until tender and juicy. Remove the vegetables from the broth at the end and set the broth aside.

In a frying pan, heat some vegetable oil and sauté the onion and carrot for a couple of minutes until they start to soften. Then, add the beetroot along with some salt and a splash of vinegar. This vinegar helps to maintain the vibrant color of the beetroot and adds a hint of acidity, although you can skip it if preferred.

Next, add the diced tomato and tomato paste. Mix well and continue to sauté for another couple of minutes before adding a small amount of water. Cover and simmer on low heat until fully cooked.

In the prepared broth, add the diced potatoes, thinly shredded cabbage, and chopped beet greens. If necessary, add more water to adjust the consistency of the soup.

Add the sautéed vegetable mix and the whole cloves of garlic to the pot. Cook for about 20 minutes until the potatoes are soft and the flavors meld together. Season with more salt to taste as needed.

Once cooked, turn off the heat and stir in the fresh dill. Cover the pot and let it sit for an additional five minutes to allow the flavors to develop.

Serve your borscht hot, topped with a dollop of sour cream and accompanied by your favorite bread for a delightful meal!