Traditional Beef Borscht

Place the beef chuck roast in a large stock pot.

Add cold water to the pot, enough to cover the meat and fill the pot about halfway.

Bring the water to a boil over high heat.

Once boiling, add the black peppercorns and bay leaves.

Cover the pot, reduce the heat to low, and let it simmer for 1.5 to 2 hours, until the beef is tender.

While the broth simmers, prepare the vegetables. Dice the onion and grate the carrots.

In a skillet, heat 2 tablespoons of avocado oil over medium heat. Sauté the onions and carrots until softened. Remove from heat and set aside.

Peel and grate the raw beets. It's recommended to wear gloves to avoid staining your hands.

In a separate large skillet, heat the remaining 2 tablespoons of avocado oil. Add the grated beets and cook for 5 minutes, stirring occasionally.

To the beets, add the white vinegar, sugar, tomato sauce, and tomato paste. Stir well to combine.

Continue to sauté the beet mixture for 10-15 minutes.

While the beets are cooking, peel and chop the potatoes into bite-sized cubes.

Once the beef is tender, carefully remove it from the broth. Shred the meat using two forks and set aside.

Add the cubed potatoes to the simmering beef broth.

Shred half a head of cabbage.

Once the potatoes have been boiling for 5-7 minutes, add the shredded cabbage and the shredded beef to the pot. Cook for another 5 minutes.

Add the sautéed beet mixture and the sautéed onion and carrot mixture to the soup pot. Stir everything together.

Stir in the minced garlic.

Season the soup with salt to your taste.

Turn off the heat. Add the fresh chopped dill and stir.

Cover the pot and let the borscht rest for at least 30 minutes for the flavors to meld together.

Serve hot, garnished with a generous dollop of sour cream.