best beef borscht

Ingredients

• 1 1/2 pounds beef blade steak, trimmed and cubed into 1/2-inch pieces
• ground himalayan sea salt, to taste and divided
• freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
• 1 1/2 tablespoons canola oil
• 2 tablespoons butter
• 1 cup yellow onions, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 2 large cloves garlic, pressed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 tablespoon granulated sugar
• 2 tablespoons tomato paste
• 3 cups beets, peeled and diced
• 2 cups green cabbage, chopped into small pieces
• 8 cups low-sodium beef broth
• 2 cups low-sodium vegetable broth
• 2 large bay leaves
• 1/2 teaspoon hot paprika
• 1/4 cup balsamic vinegar
• 1/2 cup full fat sour cream, for serving
• 1/4 cup fresh dill, finely chopped for garnish