Borsch, All Spiced Up

Ingredients

• 1 pound beef chuck, excess fat removed, cut into 1/2-inch cubes
• 4 tablespoons vegetable or canola oil, divided
• 1 large onion, diced
• 2 large carrots, cut into 1/2 inch rounds
• 2 large parsnips, woody cores removed, cut into 1/2 inch rounds
• 4 ribs celery, diced
• 4 cups shredded cabbage, half medium head
• 3 large beets, diced
• 1 tablespoon coriander seeds
• 1 tablespoon dill seed
• 1 teaspoon charnushka
• 1 teaspoon cumin seed
• 1-2 tablespoons apple cider vinegar, to taste
• 1 cup dill weed, finely chopped

Directions

1. Warm 2 tablespoons oil in a large, sturdy Dutch oven over high heat for 5 minutes, until it is barely beginning to smoke. Spread the beef into the pot in a single layer and season it boldly with salt. Leave it alone until the underside is deeply browned, about 2 minutes, then turn the pieces and keep cooking until several sides have color, about 5 more minutes total.
2. Pour in 6 cups water and bring the pot to a boil. Lower the heat to a simmer and cook until the beef is tender, about 1 1/2 hours, adding more water as necessary so the meat stays covered. Use a ladle to remove any foam and fat from the top.
3. In a 12-inch skillet, heat the remaining oil over medium heat until it glints. Add the onion, carrots, parsnips, celery, coriander, dill seed, and charnushka, plus a pinch of salt. Cook, stirring now and then, until the vegetables have softened a bit, about 7 minutes.
4. Move the vegetable mixture into the Dutch oven and add the beets. If the liquid does not quite cover everything, add just enough water to barely reach the top. Simmer until the beets are nearly tender, about 20 minutes.
5. Toast the cumin seeds in a small skillet until they smell fragrant. Stir them into the pot with the cabbage, then cook until the cabbage is just tender, about 10 minutes. Right before serving, season with vinegar, dill weed, and salt to taste. Serve with sour cream at the table.