Winter Borscht

Preparation

1. Step 1

   In a medium saucepan, cover the beef with 6 cups water. Stir in the onion and quartered carrot. Bring to a boil. Skim off any foam and fat that rises to the surface. Lower the heat, and simmer gently for 1 hour 30 minutes. Strain through a fine-mesh sieve, and measure the liquid; there should be about 4½ cups. Reserve the liquid and the meat.

2. Step 2

   Return the beef and strained liquid to the pan. Bring to a boil. Add the beets, and return to a boil. Lower the heat, and simmer for 20 minutes, or until the tip of a knife easily pierces the beets. Remove the beets, and allow to cool slightly. Peel them, and grate coarsely. Return the grated beets to the soup.

3. Step 3

   Dissolve the tomato paste in ½ cup of the soup, and stir back into the pot. Stir in the garlic, grated carrot, cabbage, tomatoes, bay leaf, vinegar and sugar. Bring to a boil. Lower the heat, and simmer, stirring occasionally, for 1 hour 30 minutes.

4. Step 4

   Remove the meat, and discard the bones. Slice the meat ½-inch thick, and stir into the soup, along with the cubed potatoes, salt, pepper and the ⅓ cup dill. Return to a boil for 2 minutes.

5. Step 5

   If desired, place a half potato in the bottom of each large bowl. Ladle in the soup. Top with a dollop of sour cream and a sprinkling of dill.