Ukraine's iconic beet soup, built on a base of beets and carrots sautéed together until deeply caramelized before the broth goes in - this sautéing step, called zazharka, is what gives borscht its rich color and depth of flavor, and a splash of vinegar stirred in near the end is what keeps the earthy sweetness of the beets balanced instead of one-note.
1.Place the beef in a large pot with the water and bay leaves, bring to a boil, skimming off any foam, then reduce heat and simmer for 45-60 minutes, until the beef is tender. Remove the beef, shred or cube it, and set aside, keeping the broth in the pot.
2.Heat the oil in a skillet and sauté the grated beets and carrots together over medium heat for 10-12 minutes, until deeply softened and caramelized - this step, called zazharka, is what gives borscht its rich color and depth of flavor rather than a thin, watery one.
3.Add the onion to the skillet and cook for 3-4 minutes more, then stir in the tomato paste and garlic and cook for 1 minute.
4.Add the potatoes to the simmering broth and cook for 10 minutes, then add the cabbage and the sautéed beet mixture.
5.Simmer for 15-20 minutes, until the potatoes and cabbage are tender.
6.Return the shredded beef to the pot, stir in the vinegar - which keeps the earthy sweetness of the beets balanced instead of one-note - and season with salt and pepper.
7.Simmer for 5 more minutes, then discard the bay leaves.
8.Ladle into bowls and top each with a dollop of sour cream and a sprinkle of fresh dill.