The iconic, deeply crimson Eastern European soup. A complex, sweet-and-sour broth built on beef stock, earthy beets, cabbage, and finished with a dollop of sour cream (smetana).
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the beef in 8 cups of water for 1.5 hours . Remove beef, chop it, and return to the strained broth.
Sauté the beets, carrots, and onions in oil until soft.
Add tomato paste and vinegar to the vegetables, cooking for 2 minutes to concentrate the color.
Add the cabbage and potatoes to the beef broth. Cook for 15 minutes .
Stir the beet mixture into the soup. for another 10 minutes (do not over- or the red color turns brown).
Stir in fresh dill and garlic off the heat. Serve hot with a heavy dollop of sour cream.
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