Ukrainian Borscht by Kostya

Preheat a large pot (preferably a Dutch oven) on the stove over medium-high heat. Drizzle with canola oil.

Add short ribs to the pot and sear for two to three minutes, until browned on all sides.

Add water, onion, bay leaves, and peppercorn to the pot. Bring to a simmer and decrease heat to low.

Simmer for 2 to 4 hours, until the short ribs are extremely fork-tender and falling off the bone.

Strain the beef broth, discarding peppercorns and onions but saving the broth. Discard the bones and set the beef aside for later.

In the same pot, drizzle two tablespoons of canola oil over medium heat. Add onions and carrots and sauté for 5 minutes or until softened, stirring occasionally.

Add smashed, minced garlic, and cook for one minute more.

Add beets and continue sautéing for 3 to 4 minutes, stirring occasionally.

Add cabbage. Cook and sauté until softened.

Over medium-low heat, add tomato paste, vinegar, sugar, salt, and black pepper, stirring until tomato paste is evenly dispersed, about 5 minutes.

Break beef into small pieces and add to the pot.

Stir in broth (enough to cover all veggies, but more if you like) and add potatoes.

Cover and cook over medium-low heat for 30 to 35 minutes, or until potatoes are fork-tender.

Stir in the dill. Serve hot with a small spoonful of sour cream and sprinkle with extra dill.