Traditional Russian Borscht

Instructions

1. Dry the meat with paper towels to remove excess moisture.
2. Add the beef to a pot large enough to fit everything, along with 4 cups of water.
3. Let the pot simmer over medium heat for 1 to 1.5 hours while you prep all of your vegetables.
4. Check on the meat frequently, and if you notice it boiling rapidly, reduce the heat.
5. Add more water as needed, one cup at a time, to make sure that the meat remains covered.
6. As the foam collects on top, skim it with a spoon using two bowls - one with clean water and one empty.
7. Dump the foam in the empty bowl and rinse the spoon in the clean water before using it again.
8. Once the meat is cooked thoroughly (internal temperature should reach 160F) and the broth has been cleared throughout the cooking time, take out the meat and let it cool at room temperature.
9. Strain the broth through a strainer or cheese cloth into a container and set aside.
10. Once the meat has cooled, cut it in bite-size pieces and set aside.
11. Clean and reuse the same Dutch oven or use a skillet to prepare the zazharka vegetables.
12. Preheat the olive oil over medium heat.
13. Add onions and cook, stirring occasionally, for about 5 minutes.
14. Add pressed garlic and carrot disks, cook stirring for about two minutes.
15. Add bell peppers and cook, stirring, for about 5 minutes.
16. If you sense a bitter smell from the peppers, sprinkle 1/4 teaspoon of sugar over them.
17. Add tomatoes and cook, stirring, for about 2 minutes.
18. Take off heat - beets and potatoes will be added later.
19. Grab a pot or Dutch oven big enough to fit everything.
20. Combine the meat, broth, vegetables (including beets and potatoes), salt, and tomato paste.
21. Cover and cook over medium heat for about 10 minutes.
22. Uncover and cook 5 more minutes.
23. Check potatoes and beets with a slotted spoon and knife to see how soft they are.
24. If they don't seem soft enough, let them cook for a couple more minutes and check again.
25. Divide Borscht between bowls and add a pressed garlic clove into each bowl.
26. Add additional toppings including sour cream, green onion or dill, and freshly ground black pepper.
27. Enjoy!