Beet and Beef Borscht

Ingredients

• 1½ pounds red beets
• 4 tablespoons apple cider vinegar, divided
• 2 tablespoons vegetable oil
• 1 medium yellow onion, minced
• 1 pound carrots, diced finely
• 2 pounds chuck steak, cut into small cubes
• 1 pound russet potatoes, peeled and cubed
• 2½ teaspoons sea salt
• 1 teaspoon black pepper
• 8 cups beef stock
• 6 cups shredded cabbage
• Sour cream and fresh dill, for serving