1 tablespoon olive oil
1 pound beef stew meat, trimmed and cut into small cubes
6 cups beef stock
2 large carrots, peeled
2 large beets, peeled
1 large russet potato, peeled
2 celery stalks, sliced thin
8 ounces shredded green cabbage (about 1/4 medium cabbage head)
2 garlic cloves, minced
1/4 cup tomato paste
1 tablespoon white vinegar
1/4 cup fresh parsley or dill, for garnish
1 cup sour cream, for garnish
1. Heat the olive oil over medium-high heat in a heavy-bottomed nonstick skillet. Add the stew meat and brown on all sides ,about 5 minutes. Meanwhile, in a large stockpot or Dutch oven, bring the stock to a low simmer.
2. Once the beef is browned, transfer to the stock and simmer, stirring occasionally, for 1 hour
3. In the meantime, shred the carrots, beets, and potato. Add the shredded vegetables, celery, and cabbage to the skillet, scraping the bottom of the pan to combine the flavors from browning the beef. Sauté for 15 minutes, until all the vegetables appear wilted and softened. Add the garlic and tomato paste. Transfer 1 cup of the hot stock to the skillet and simmer 3 to 5 minutes.
4. Stir in the vinegar, then carefully transfer the borscht to the stockpot with the beef. Season with salt and pepper to taste, then serve in bowls garnished with fresh parsley. Top with sour cream.