Slow Cooker Borscht with Beef and Cabbage (Soup)

Pat the beef cubes dry with paper towels. Season generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, being careful not to overcrowd the pan. Set aside the browned beef.

In the same skillet, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Transfer the sautéed vegetables to the slow cooker.

Add the browned beef, shredded beets, diced tomatoes (with juice), beef broth, white vinegar, sugar (if using), and bay leaves to the slow cooker.

Stir everything together to combine.

Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours, or until the beef is very tender.

About 30 minutes before serving, stir in the shredded cabbage. This allows the cabbage to soften but still retain some texture.

Remove the bay leaves before serving.

Taste and adjust seasoning with salt and pepper as needed. The borscht may require additional vinegar or sugar to balance the flavors to your preference.

Serve hot, topped with a dollop of sour cream and fresh dill.