Ingredients

• 2 medium beets, peeled and grated (about 2 packed cups)

• 1 medium potato, ½" dice

• 1 small carrot, grated or matchsticks

• 1 small yellow onion, small dice

• ½ small green cabbage, thinly shredded (about 2 cups)

• 1 Tbsp tomato paste

• 5 cups low-sodium beef or vegetable stock (or water + bouillon)

• 2 Tbsp neutral oil or butter

• 1½ Tbsp red wine vinegar (or apple cider)

• 1 tsp sugar (balances acidity; optional)

• 1 bay leaf

• ½ tsp black pepper; 1–1¼ tsp kosher salt (to taste)

• Finish: 2 Tbsp chopped dill + more for garnish

• To serve: sour cream, extra dill, rye bread

• Optional protein: 6–8 oz beef chuck or brisket, small cubes or 1 cup cooked beans

Instructions

1. Aromatics baseline (low-and-steady):
   Add oil/butter to the 3 QT over medium-low. Add onion + carrot + a pinch of salt. Cover for 3–4 min to sweat; stir once to prevent browning.

2. Tomato integration:
   Clear a hot spot, add tomato paste. Stir 60–90 sec until brick red and fragrant.

3. Beets + structure:
   Add grated beets; stir to coat. Add 4 cups stock (hold 1 cup back), bay leaf, pepper, and salt. Cover; bring to a gentle simmer (not a rolling boil). Maintain low simmer 15 minutes.

4. Bulk & balance:
   Add potato and cabbage (and beef if using). Add remaining 1 cup stock to comfortably cover. Simmer 15–20 minuntil potatoes are tender and beef is cooked through.

5. Acid + finish:
   Stir in vinegar, sugar (if using), and dill. Taste; adjust salt/acid until it pops. Remove bay leaf.

Target profile: Deep ruby color, vegetables tender but intact, broth bright with a clean acidic finish.

Serve

Ladle into warm bowls. Top with a spoon of sour cream and more dill. Rye bread on the side. Done.