Rachael's Classic Beef Borscht

Step 1

Heat olive or canola oil in soup pot over medium-high to high heat

Step 2

Brown meat 7 to 8 minutes, then remove

Step 3

Reduce heat a bit, add butter and onions, carrots, celery, ground cumin and coriander, sugar, salt, pepper and bay leaf

Step 4

Soften a few minutes, add garlic and stir a minute

Step 5

Add beets, beef, stock, water and tomato sauce and simmer at low boil 45 minutes

Step 6

Add potatoes and cook 15 minutes more

Step 7

Add beet greens and cabbage and simmer 5 to 10 minutes more

Step 8

Add herbs and lemon juice and serve with sour cream and warm bread