1 pound cubed red meat
1 large onion, diced
olive oil
5 medium beets
3 medium carrots
1 large potato
1/2 small head of cabbage
1 large bunch of fresh dill, plus more to dress
salt & pepper
beef or other stock
sour cream to dress

Coarsely shred all vegetables.

Heat oil in a heavy pot and brown meat nicely on all sides. Add onion & cook until soft. Deglaze the pan with a bit of stock.

Add all root vegetables (not cabbage), dill, s&p, and stock to cover, scraping the pot to gan any little dried bits of meaty goodness. Bring to a simmer, then throw the whole mess into a crock pot on high for 3-5 hours (it’s not fussy–just cook until meat & vegetables are quite tender), or simmer very low on the stove until vegetables are tender and broth thickens, adding more stock or water to keep soupy. Add cabbage in the last hour. It should be bright magenta.

Dress with a big dollop of sour cream and more fresh dill. You can serve it hot or cold, but I prefer hot.