Borscht with Beef and Black Cumin

For the broth, clean one carrot and half of the celery and cut into cubes or grate coarsely. In a large pot, sauté the vegetables in 1 tbsp oil. Add the meat and sear it vigorously on all sides. Add allspice, peppercorns, bay leaves, and 2 tsp salt, then pour in 1.5 l of water. Cook the broth in a slow cooker for 7 hours or simmer until the meat easily separates from the bone.

Strain the broth through a cloth or a very fine sieve. Shred the meat into bite-sized pieces with two forks.

Prepare the remaining vegetables for the soup. Finely dice the onion. Cut the beetroot, the remaining two carrots, and the remaining celery into equally sized small cubes. Cut the cabbage into fine strips. Heat 1 tbsp oil and the butter in a pot and sauté the onion until translucent over medium heat. Add the prepared vegetables and sauté for a few minutes.