Directions

1. In a large soup pot set over medium heat, heat the oil. 

2. Season the beef with salt and pepper. 

3. Add the beef to the oil, in a single layer, turning to brown all sides. You will probably have to do this in batches, removing the first batch to a plate to do the second batch. 

4. When the beef is all browned, return all of it to the pot and pour in 3 cups of bone broth and 1 cup of water. Add the fennel seeds. Bring to a boil, then lower the heat to a simmer, cover the pot and cook for 1 hour. 

5. Add the beets, scallions (with the roots), carrots, cabbage, garlic cloves, and potatoes. 

6. Add the remaining 3 cups bone broth and add about 2 more cups of water so that the ingredients are covered with liquid. 

7. Cover and let simmer 30 mins. 

8. Remove from heat and stir in vinegar and dill. 

9. Ladle into bowls and top each serving with a dollop of yogurt. Enjoy!