1. Prepare the Broth

If using meat, add it to a large pot with 4 cups of water or beef stock. Bring to a boil, then reduce the heat and let it simmer for 30 minutes, skimming off any foam that rises to the top. Once the meat is tender, remove it from the broth, shred or dice it, and set it aside.

2. Cook the Vegetables

In a large skillet, heat the vegetable oil over medium heat. Add the onions and carrots, sautéing until softened, about 5 minutes. Stir in the tomato paste and cook for another 2 minutes to caramelize the flavors.

3. Add the Beets

Add the grated beets to the skillet, along with the vinegar and sugar. The vinegar helps preserve the vibrant red color of the beets while balancing the sweetness. Cook for 5-7 minutes, stirring occasionally.

4. Combine the Ingredients

Add the sautéed vegetables to the pot with the broth. Stir in the diced potatoes and shredded cabbage. Simmer everything together for 20-25 minutes, or until the potatoes are tender.

5. Season and Finish

Season the soup with salt and black pepper to taste. If desired, return the shredded meat to the pot and let it heat through for a richer soup.

6. Serve

Ladle the Borscht into bowls and top with a generous dollop of sour cream and a sprinkle of fresh dill. Serve with slices of rye bread for dipping.