To begin, select your choice of beef. I often prefer cuts like flank or shank for their rich flavors. Dry the beef with paper towels to remove any excess moisture. This step is crucial for ensuring a good sear when we cook it.
Next, place the dried beef in a deep pot and add the requisite amount of water. Set it over high heat and bring to a boil. Once boiling, reduce the heat to medium. You'll notice some gray-white foam appearing on the surface; simply skim this off with a slotted spoon. This process helps to clarify your broth.
Keep the pot partially covered and let the broth simmer. Depending on the quality and cut of the beef, this will typically take about 2 to 3 hours. You want it to be fork-tender and full of flavor.
While the beef is simmering, start preparing the vegetables. Discard any damaged outer leaves from the cabbage. Peel the carrots, onions, garlic, and potatoes. Clean and remove the stem from the sweet pepper. Rinse the dill and parsley, reserving the leaves for later use.
Cube the potatoes into large chunks, about 2 to 2.5 centimeters, and place them in cold water to avoid discoloration. Cut the other vegetables: slice the cabbage thinly, and chop the carrots, onions, beets, and bell peppers into thin strips.
Now, let’s sauté the vegetables. Heat a deep frying pan over medium heat and add a couple of tablespoons of vegetable oil. Once hot, toss in the chopped onions and sauté until they become translucent, which should take about 2 to 3 minutes. Stir occasionally to prevent burning.
After the onions are ready, add the carrots and cook them until tender. Create a well in the center of the pan and add the beet strips. Allow them to heat through for about 4 to 5 minutes, then season with tomato paste. Make sure to mix everything well!
Add a small splash of water – about half a cup – and let the mixture simmer over low heat for 8 to 10 minutes until everything is almost cooked through and the liquid has evaporated. Set this pan aside for now and check on your beef.
When the beef is tender, transfer it to a bowl and let it cool slightly. Strain the hot broth through a sieve into a clean saucepan over medium heat. While the broth is boiling, shred the cooled beef into bite-sized pieces.
Once the broth is boiling again, add the potatoes and cabbage. Cook for about 10 minutes, then incorporate your sautéed vegetable mixture, seasoning with sugar, salt to taste, bay leaves, and pepper. Cook for an additional 10 minutes.
Finally, add the minced garlic, diced bell pepper, dill, and parsley. Stir everything together and adjust the seasoning if necessary. Keep the pot on medium heat for 4 to 5 minutes to meld the flavors.
Once done, turn off the heat and cover the pot with a lid. Let it rest for 12 to 15 minutes for the flavors to deepen. Serve it up in deep bowls, garnished with a dollop of sour cream and a sprinkle of freshly chopped herbs like dill or parsley. Bon appétit!
