Step 1

Prepare the meat first: preheat large soup pot to medium/high heat and add a splash of oil. Sear the meat all over for 7 to 8 minutes until well-browned, seasoning with salt and black pepper. Next, add in the beef broth, all the herbs and spices. Stir the soup together with a large spoon, cover and reduce heat the to low. Braise the meat for 1 hour to 1 1/2 hours, until tender. Add the beets approximately 30 minutes into braising the meat. They take a little longer to cook.

Step 2

Meanwhile, prepare the mirepoix - sauté carrots, onion, and celery in large sauté pan with oil until golden brown and translucent. Add the mirepoix to soup pot once meat has cooked for 1 hour. Add potatoes and set timer for 15 minutes once soup returns to a simmer. Cook uncovered over medium heat.

Step 3

Prepare the tomato sauce next. Sauté the onion in olive oil over medium heat until golden brown. Add in the tomato puree, ketchup, water and season lightly with black pepper and salt. Simmer the sauce on low heat for 3 to 4 minutes, then add into the soup.

Step 4

After adding the tomato sauce, continue to cook the soup uncovered until the potatoes are done, then add the cabbage, parsley, scallions and fresh dill. Continue cooking for another 1 to 2 minutes; the cabbage will continue to soften as the soup stands. Remove the soup from the heat and cover. Let stand at least 30 minutes to 1 hour before serving. Serve with ½ tablespoon of mayonnaise or 1 tablespoon sour cream, sprinkle of green onion and fresh toasted bread.

Step 5

Note: soup can be prepared a day ahead and refrigerated. The flavors will develop more overnight, resulting in a more savory soup. Simply reheat pot over medium heat.