Borscht Soup with Beef

Steps

1. Preheat large skillet on high and sear short ribs for about 5 mins on each side.
2. When done, transfer the short ribs to a large pot and add the water. Bring it to boil, then reduce the heat to medium/low and let it simmer for about 2 hours or until the meat is cooked and falls from the bone.
3. Meanwhile, chop the onion and grate the carrots and beets.
4. Preheat the skillet you used to sear the short ribs with the remaining fat, add chopped onion. Cook for about 10-15 mins over medium heat or until the onion becomes translucent and get golden in color.
5. Add grated carrots and beets. Stir and cook for another 10 mins.
6. Add tomato paste, salt and sugar. Cook for another 10 mins. When done, remove from the heat.
7. When the meat is cooked, add chopped potatoes and shredded cabbage. Cook for about 15-20 mins or until the potatoes are cooked.
8. Then add the onion/carrot/beet mixture and chopped parsley and dill. Cook for another 10 mins.
9. While it's cooking, take out the meat. Shred the meat and separate from the bones and fat, then return shredded meat to the soup.
10. Turn off the heat, cover with the lid and let the soup sit for another 10-15 mins before serving.
11. When serving, add sour cream and top with more chopped dill