Taken from Bowl Food
2 tbsp olive oil
1 onion chopped
2 cloves, garlic crushed
500g beef chuck steak, cut into 2cm cubes
1 litre beef stock
2 small beetroots
200g canned crushed tomatoes
1 carrot diced
2 potatoes, diced
2 1/2 cups finely shredded cabbage
2 tsp lemon juice
2 tsp sugar
2 tbsp chopped fresh flat leaf parsley
2 tbsp chopped fresh dill
1/3 cup sour cream
Preheat the oven to moderately hot 200 degrees. Heat the oil in a large saucepan, and cook the onion and garlic over medium heat for 3-5 minutes. Add the beef, stock and 1 litre water, and bring to the boil. Reduce the hat and simmer, covered for 1 hr 5 minutes, or until the meat is tender. Remove the meat.
Trim the beetroot just above the end of the leaf stalks. Wrap in foil and bake for 30-40 minutes, or until tender. Unwrap and leave to cool.
Return the stock to the boil and add the tomato, carrot and potato, and season with salt. Cook over medium heat for 10 minutes. Add the cabbage and cook for 5 minutes. Peel and dice the beetroot. Return the meat to the pan and add the beetroot, lemon juice, sugar and 1 1/2 tbsp of parsley and dill each. Cook for 2 minutes, or until heated through. Season to taste.
Remove from the heat and leave for 10 minutes. Serve with a dollop of sour cream and garnish with the remaining dill and parsley.