Borch

Cook the beef Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.

Saute the vegetables In the same pot, add the chopped onion, grated carrots, and minced garlic. Cook until the vegetables are softened.

Add remaining ingredients Add the diced potatoes, shredded cabbage, tomato paste, beef broth, bay leaf, dried thyme, and the cooked beef cubes back to the pot. Season with salt and pepper.

Simmer the soup Bring the soup to a boil, then reduce the heat and simmer for about 1 to 1.5 hours, or until the beef is tender and the flavors have melded together.

Add kidney beans Add the drained kidney beans to the soup and cook for an additional 10 minutes.

Serve the borsch Remove the bay leaf. Serve the borsch hot, garnished with a dollop of sour cream and fresh dill.