*This recipe was developed for the Stainless Steel Thermal Vacuum Cooking Pot (SN-XAE60/80). Adjustments may be necessary when using other models.
Heat oil over medium-high heat in the Stainless Steel Thermal Vacuum Cooking Pot inner pan. Add the beef, and sear until well browned. Stir in the onion, celery, potatoes carrots and cook about 3 minutes.
Add the beef broth, lemon juice, cabbage, tomatoes, beets, bay leaves, salt, and pepper. Bring to a boil over high heat, skim the surface then place the inner pan in the insulated container and keep warm for about 2 hours.
Chop and add the beet leaves into the borscht, and keep warm an additional 15 minutes. Remove bay leaves, check the taste and adjust with salt and pepper. Serve with a dollop of sour cream, and a sprinkling of dill.