This Eastern European red soup is made with beets, cabbage, and meat, then served with sour cream. Its rich color and lightly tart, sweet flavor make it a distinctive classic.
Cover the beef with water and simmer over medium heat for 40 minutes. Skim off the foam.
Sauté the onion, carrot, and beets in oil over medium heat for 10 minutes. Add the tomato paste and vinegar, then cook for 3 more minutes.
Add the sautéed vegetables to the beef broth. Add the cabbage and potatoes and simmer over low heat for 20 minutes, until the vegetables are tender.
Adjust the salt and boil for 5 more minutes.
Serve hot with sour cream and dill.
Store covered in the refrigerator for 4 days; the flavor deepens by the next day. It can be frozen for up to 3 months.
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