Name: Borscht (Russian-Style Beet Soup)
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 people
Ingredients: 2 tablespoons avocado oil ((or light olive oil)); 1 lb beef stew meat; 1 bay leaf; 8 cups beef broth, divided; 1¾ lbs beets (roots only; use the greens for something else), scrubbed and trimmed; 4 medium carrots (finely chopped); 3 large stalks celery (diced); 1 large onion (chopped); 1 large starchy potato (such as Russet, scrubbed and chopped); ½ lb Savoy cabbage, thinly sliced into shreds (about 5 cups shredded); 4 large cloves garlic (minced); ½ teaspoon coarse kosher salt (use a bit less if using fine salt); ¼ teaspoon black pepper; ¼ teaspoon allspice; 3 tablespoons tomato paste; 6 tablespoons red wine vinegar ((or apple cider vinegar; more or less to taste)); ¼ cup chopped fresh dill (plus more for garnish if desired); Sour cream (for garnish (optional))