Russian Beef and Vegetable Soup (Borscht) - Ellie Krieger

Ingredients

• 1 pound lean beef stew meat, cut into 1/2-inch cubes
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil, divided
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/2 small head green cabbage, shredded (4 1/2 cups)
• 2 large beets (1 pound), peeled and chopped
• 3 medium carrots, peeled and cut into half coins
• 4 cups low-sodium beef broth
• One 28-ounce can no-salt-added diced tomatoes
• 2 tablespoons white vinegar