Shchi

Method

Heat oil in a large pot and brown the beef on all sides for 8-10 minutes, then remove and set aside. Sauté the diced onions and carrots until softened, about 5 minutes, then stir in tomato paste and cook for 1 minute. Return the beef to the pot, pour in the stock, add bay leaves and peppercorns, then bring to a boil and reduce to a simmer for 45 minutes until the meat is tender. Meanwhile, dice the potatoes and roughly chop the cabbage. Add the potatoes to the broth and simmer for 15 minutes, then add the cabbage and simmer for a further 20 minutes until all vegetables are tender. Season with salt to taste, remove bay leaves, stir in fresh dill, and serve hot with soured cream and dark rye bread on the side.