In a 4-qt Dutch oven or a soup pot, combine the beef broth, russet potatoes, and bay leaf. Bring the pot to a boil over high heat. Lower the heat and allow it to simmer for 20 minutes. Add the cabbage. Allow it to simmer for 8 minutes.
Meanwhile, in a sauté pan, heat up oil over medium heat. Add the onions to the sauté pan; cook for 8 minutes or until the onions are lightly browned. Add the beets, carrots, apple cider vinegar, and garlic; cook for 5 to 10 minutes or until no liquid can be seen in the pan. Add the plum tomatoes and tomato paste; cook for 3 minutes or again until no liquid can be seen in the pan.
Step 1 and 2 should finish around the same time. Add the beets mixture to the pot; allow it to simmer for 5 minutes.
Fish out the bay leaf. To serve, top with the sour cream and sprinkle with dill and freshly ground pepper.
Get notified about the app release and receive a once-a-month, delicious newsletter
High five! You have great taste!
Oops! Something went wrong while submitting the form.
Follow us on social media
Check out our fabulous and ridiculously easy recipes