Borscht (beet and beef soup)

Heat a big pot and melt the butter fully over high heat without colouring it; wait 10 seconds after it melts.

Add the quarter-inch beef cubes in a thin layer without stirring at first, then stir.

Add the carrot and onions, turn down to medium and cook about 10 minutes until tender.

Add the beets, broth, vinegar, bay leaves, sugar, and the caraway seeds in a tea ball or cheesecloth; add a pinch of salt and pepper and stir so everything is in the liquid.

Bring to a boil, then simmer about 45 minutes.

Trim the stem bases of the parsley and dill and tie them tightly into a bundle with string.

Add the herb bundle, tied to the side of the pot, and the cabbage leaves (no core), washed and sliced small.

Bring back to a boil and simmer another 30 minutes, adding a little broth or water if it reduces too much.

Taste and adjust the salt and pepper, and add about two tablespoons of red wine vinegar for sourness.

Remove the caraway seeds and bay leaves; leave the herb bundle in any soup kept for reheating.

Serve with sour cream (more on the side), a little parsley or dill and black pepper.