Borsch, All Spiced Up Recipe

• 1 pound beef chuck, excess fat removed, cut into 1/2-inch cubes
• 4 tablespoons vegetable or canola oil, divided
• 1 large onion, diced (about 1 1/2 cups)
• 2 large carrots, cut into 1/2 inch rounds (about 1 1/2 cups)
• 2 large parsnips, woody cores removed, cut into 1/2 inch rounds (about 1 cup)
• 4 ribs celery, diced (about 1 1/2 cups)
• 4 cups shredded cabbage (half medium head)
• 3 large beets, diced (about 2 cups)
• 1 tablespoon coriander seeds
• 1 tablespoon dill seed
• 1 teaspoon
• 1 teaspoon cumin seed
• 1-2 tablespoons apple cider vinegar (to taste)
• 1 cup dill weed, finely chopped

1. Heat 2 tablespoons oil in large, heavy Dutch oven over high heat for five minutes until just smoking. Add beef in one layer and salt aggressively. Cook without moving until well browned on first side, about 2 minutes. Flip and continue cooking until browned on several sides, about 5 more minutes total.
2. Add 6 cups water and. Bring to a boil, reduce to a simmer and cook until meat is tender, about 1 1/2 hours, adding water as needed to cover. Skim scum and fat from surface with ladle.
3. Heat remaining oil in 12-inch skillet over medium heat until shimmering. Add onion, carrots, parsnips, celery, coriander, dill seed, and charnushka with a pinch of salt. Stir occasionally and cook until vegetables have slightly softened, about 7 minutes.
4. Transfer vegetables to Dutch oven along with beets. Add just enough water to barely cover, if needed. Simmer until beets are almost tender, about 20 minutes. In small skillet, toast cumin seeds until fragrant. Add to pot along with cabbage and cook just until tender, about 10 minutes. Before serving, add vinegar, dill weed, and salt to taste. Serve with sour cream at table.

beef chuck, vegetable, onion, carrots, parsnips, celery, cabbage, beets, coriander seeds, dill, cumin, apple cider vinegar, dill weed

Taken from www.seriouseats.com/recipes/2010/11/classic-borsch-borscht-beet-soup-recipe.html (may not work)