Borscht with Beef and Black Cumin

For the broth, clean and dice or coarsely grate part of the carrots (1 pc.) and celery (200 g). In a large pot, sauté the vegetables in a little sunflower oil. Add the meat and sear on all sides. Add allspice, peppercorns, bay leaves, and part of the salt (2 tsp), then pour in 1.5 l of water. Cook the broth in a slow cooker for 7 hours or until the meat easily separates from the bone and can be shredded with a fork.

Strain the broth through a cloth or a very fine sieve. Shred the meat into smaller pieces with forks.

For the soup, clean the remaining vegetables. Finely chop the onion. Cut the beetroot, remaining carrots, and remaining celery into small, uniform cubes. Cut the cabbage into strips. Heat the remaining oil with butter and sauté the onion over low heat, then add the prepared vegetables and fry for a few minutes. Pour in the broth, add tomato paste, chopped tomatoes, and black cumin. Cook until the vegetables are soft. Lightly thicken with a finely grated potato. Let it simmer briefly, then season with salt, ground pepper, and the juice of half a lemon. Serve with sour cream and fresh dill.