• Wash and rinse beef in cold water cut off any extra fat from the meat and cut beef into large cubes. I like to keep some fat left on the beef to keep beef tender and give a great taste to your broth! Place 3 1/2 liters of water in a large (5-liter pot) cover beef with water add some salt, and bay leaves and bring to a boil. Then, lower heat to medium fire and allow this to simmer for 2 hours until tender. Add water gradually if water evaporates during the boiling process (depending on the type of beef you use, can determine cooking time).
• As you wait for your meat to boil start preparing your veggies beforehand. Wash and peel potatoes and chop into cubes, place into a bowl of cold water and set aside. Grate raw beets and chop the rest of your veggies like onions, carrots, and celery into small pieces. Chop your dill, grate your garlic, and set aside (use a rubber glove to eliminate beets from staining your hands while grating).
• Once the beef is tender and soft, separate your meat from the beef stock and shred or cut meat into smaller pieces. Next, drain potatoes from the water and place them into the broth, add salt, white vinegar, pepper, paprika paste, and place shredded or chopped beef back into the broth and simmer for another 25 minutes on medium heat.
• In a separate frying pan, place 2 tablespoons of Olive Oil add onions on high heat, and saute occasionally for 5-6 minutes until softened and lightly browned. Place carrots and saute for another few minutes until slightly cooked. Add shredded beets and grated garlic, mix with other veggies and saute on high heat for 2 minutes and turn the heat off (try not to overcook beets, this allows its flavors to keep in).
• Lastly, once the beef has finished cooking, bring down the heat to low and add your sauteed beets, carrots, and celery mixture into your beef bouillon. Simmer for a few more minutes. You will see a film start to form on the top of the broth, remove the film by skimming the top with a spoon and disregard it. Turn the heat off, stir in your freshly chopped dill, give it a mix, and allow it to sit for a few minutes before serving. This dish is usually served with a scoop of sour cream and a fresh stem of dill for a decorative garnish! It can also be served with sides such as; hard-boiled eggs, cheese, and yogurt instead of sour cream.

Ready to serve and enjoy!