Beetroot with beef

We wash the meat, place it in a saucepan, put it on the stove. Bring the water to a boil, lower the temperature to minimum and cook the beef with the lid closed until completely soft. This will take approximately 2-3 hours. At the end of cooking, add salt to the broth to taste. We extract the finished meat, save the broth in the same saucepan. Peel and wash the carrots. Rub on a coarse grater. Peel the onions, rinse and cut into small cubes. Heat a small amount of vegetable oil in a frying pan and fry the onion in it until translucent. Then add the grated carrots, stir and continue to fry for five to seven minutes until light blush.

Peel the raw beets, rinse and cut into thin strips. Alternatively, you can also rub it on a coarse grater. Add the prepared beets to the pan with carrots and onions, mix.

Add about a glass of broth to the pan with vegetables, mix and close the lid. Simmer for ten to fifteen minutes, until the beets are soft.

Remove the pan from the stove and add lemon juice to the vegetables, mix and leave to brew while the potatoes are boiling.

Peel and rinse the potatoes. Cut the tubers into thin strips.

Bring the broth in a saucepan to a boil and immerse the potatoes in it. Cook until soft for ten to fifteen minutes. Then add the beetroot mixture and mix. Bring to a boil, add salt, black pepper and sugar to taste and remove from the stove. Cut the boiled beef into small pieces across the fibers.

Let the finished beetroot brew for half an hour. Then pour it into plates. Put in each plate a piece of meat and sour cream to taste. Sprinkle with chopped dill.