Borscht With Beef — Jewish Food Society

Ingredients

• 1 tablespoon vegetable oil
• 2 pounds flanken beef with bones
• 3 teaspoons kosher salt, divided
• ¼ teaspoon ground black pepper
• 6 beets, scrubbed and rinsed
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 medium carrots, peeled and sliced into ¼ inch pieces
• 3 medium yukon gold potatoes peeled and chopped into ½ inch cubes
• 1 green pepper, deseeded and finely chopped
• 2 bay leaves
• 6 ounces tomato paste
• 2 tablespoons granulated sugar
• Juice of 1 lemon
• ½ head green cabbage, quartered, core removed and thinly sliced
• Fresh dill for garnish