Borscht with Beef

2 tablespoons olive oil, butter, or bacon fat
1 lb beef stew meat
Salt and pepper
5 cups beef broth
1 14.5 oz. can diced tomatoes
2 tablespoons red wine vinegar
1 bay leaf
1 large onion, chopped
1 medium celeriac, peeled, diced medium
1 large carrot, diced medium
1 large beet, peeled, diced medium
2 heaping cups green cabbage, chopped
1 tablespoon lemon juice
Big handful chopped fresh dill (dried is fine if you don’t have fresh, 2 teaspoons)
Big handful chopped fresh parsley
Sour cream

1. Heat the fat in a large pot or Dutch oven over medium heat. Add the meat and season with salt and pepper. Cook, stirring, until the meat is browned, about 7 minutes.
2. Add the broth, tomatoes, vinegar, bay leaf, and vegetables, and another big pinch of salt. Give it a good stir and bring to a boil. Reduce heat to low and simmer for 1 hour, stirring occasionally, until the vegetables and meat are tender. Stir in lemon juice and herbs and taste to see if it needs more salt. Fish out the bay leaf and discard. Serve borscht with dollops of sour cream