1
bring 4 cups beef broth, beef cubes, bay leaves, rosemary and onion to boil in a large stock pot
2
Reduce heat, cover and simmer until meat is tender, about an hour and a half.
3
Cool broth in fridge for 1/2 hour, skim off any fat and discard.
4)Add remaining 4 cups broth, beets, carrots, and potatoe. bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 30 min.
5
Stir in meat, cabbage and 1/2 c dill; cook until cabbage is tender, about 15 min. Season to taste with salt and pepper
