Borscht with Beef and Nigella

For the broth, clean the carrots and celery and cut them into cubes, or grate them on a coarse grater. Sauté the vegetables in a large pot. Add the meat and sear it on all sides. Add spices, salt, and pour in 1.5 l of water. Cook the broth in a slow cooker for 7 hours or until the meat can be easily separated from the bone and shredded with a fork.

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

For the soup, clean the vegetables. Finely chop the onion. Cut the beetroot, carrots, and celery into small, uniform cubes. Cut the cabbage into strips. Heat the oil with butter and sauté the onion over low heat, then add the prepared vegetables and sauté for several minutes. Pour in the broth, add tomato paste, chopped tomatoes, and nigella. Cook until the vegetables are tender. Thicken with finely grated potato. Cook for a little longer and season with salt, ground pepper, and juice from half a lemon. Serve with sour cream and dill.