A warm and comforting soup inspired by traditional borscht, perfect for cold days.
Place the beef in a large pot and cover with water until halfway full.
Skim off any foam that rises to the top for a clearer broth.
Bring the water to a boil, then reduce to a simmer and cook until the beef is tender.
Cooking the beef slowly ensures it becomes tender and flavorful.
Add the beets, cabbage, carrots, and onion to the pot.
Cut the vegetables into even pieces for uniform cooking.
Stir in the tomato paste, salt, and pepper, and squeeze in the lemon juice.
Adjust the seasoning to taste after the soup has simmered for a while.
Simmer the soup partially covered until the vegetables are tender.
Stir occasionally to prevent sticking and ensure even cooking.
Serve the soup hot, garnished with fresh dill.
Serve with a dollop of sour cream for added richness.
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