Thanks to Sage Watson, Olympic Hurdler, for sharing her Mom’s Beef and Beet Borscht soup recipe. “One of my all time favorite things my mom has taught me to make: Beef Borscht. It’s my go to soup even when it’s 110F outside while training in Arizona. You can enjoy it hot or cold!”
Heat oil in a large, thick-bottomed pot on medium high heat.
Add the stew beef cubes. Let the beef brown lightly on one side, then turn over
Add salt and pepper.
Add garlic and onions and cook to soften, about 5 minutes. Add beets, carts, potatoes and cabbage to pot and cover. Stir until slightly softened.
Stir in beef broth, diced tomatoes and bay leaf. Cover, bring to a boil and simmer for 30 minutes to 2 hours until veggies are fully cooked through, stirring occasionally.
Garnish bowls of soup with dill and sour cream.