Borscht

3 Tbsp. olive oil
2 lb. beef stew meat, cut into 3/4 in. cubes
4 bay leaves
2 qt. beef stock
2 large onions, finely chopped
2 carrots, chopped
2 stalks celery, diced
4 cloves garlic, pressed or finely minced
8 medium fresh beets, boiled, skinned, and shredded
2 C. shredded cabbage
1 small can tomato paste
juice of 1-2 fresh lemons
1 handful fresh dill, minced
1 handful fresh parsley, minced
salt and freshly ground black pepper
sour cream, optional

In a large pot, heat the oil on high for 30 sec. Add beef cubes and bay leaves. Saute until golden brown. Pour in the stock and reduce heat to low.
Add the onions, carrots, celery, and garlic. Simmer on low for 2 hrs. or until the meat is meltingly tender, making sure the soup never boils. Add the beets and cabbage during the last half hour of cooking.
Spoon in the tomato paste and sprinkle with lemon juice. Add a little hot water if the soup is too thick. Stir in the dill and parsley. Season with salt and pepper to taste, about 1 Tbsp. salt and 1/2 tsp. pepper.
Divide into 6 serving bowls and garnish with a dollop of sour cream, if desired.