1. Heat oil in a large pot and brown beef in two batches, sprinkling each batch with 1/2 teaspoon salt. 2. With a slotted spoon, transfer beef to a bowl and set aside. 3. In the same pot, melt butter and add onion and 1/2 teaspoon salt. 4. Cook, stirring, until onions are soft, about 3 minutes. 5. Add half of the garlic and cook until fragrant, about 2 minutes. 6. Add reserved beef, beef broth, bay leaves and 2 cups water. 7. Bring to a boil; lower heat, cover and simmer until beef is tender, about 1 hour. 8. Add beets and cook 10 minutes; then add carrots and potatoes and cook until tender, about 10 minutes. 9. Add cabbaqe and remaining garlic and cook until cabbage is wilted, about 5 minutes. 10. Stir in lemon juice and season with salt and pepper to taste. 11. Serve with sour cream to dollop into the borscht. ---------------------------------------------------------------------------
Nutrition
Ingredients
