Winter Borscht

Directions

1. 1
   In a medium saucepan, cover the beef with 6 cups water.
2. 2
   Stir in the onion and quartered carrot.
3. 3
   Bring to a boil.
4. 4
   Skim off any foam and fat that rises to the surface.
5. 5
   Lower the heat, and simmer gently for 1 hour 30 minutes.
6. 6
   Strain through a fine-mesh sieve, and measure the liquid; there should be about 4 1/2 cups.
7. 7
   Reserve the liquid and the meat.
8. 8
   Return the beef and strained liquid to the pan.
9. 9
   Bring to a boil.
10. 10
    Add the beets, and return to a boil.
11. 11
    Lower the heat, and simmer for 20 minutes, or until the tip of a knife easily pierces the beets.
12. 12
    Remove the beets, and allow to cool slightly.
13. 13
    Peel them, and grate coarsely.
14. 14
    Return the grated beets to the soup.
15. 15
    Dissolve the tomato paste in 1/2 cup of the soup, and stir back into the pot.
16. 16
    Stir in the garlic, grated carrot, cabbage, tomatoes, bay leaf, vinegar and sugar.
17. 17
    Bring to a boil.
18. 18
    Lower the heat, and simmer, stirring occasionally, for 1 hour 30 minutes.
19. 19
    Remove the meat, and discard the bones.
20. 20
    Slice the meat 1/2-inch thick, and stir into the soup, along with the cubed potatoes, salt, pepper and the 1/3 cup dill.
21. 21
    Return to a boil for 2 minutes.
22. 22
    If desired, place a half potato in the bottom of each large bowl.
23. 23
    Ladle in the soup.
24. 24
    Top with a dollop of sour cream and a sprinkling of dill.