Russian cabbage soup

Ingredients for 8 servings:

• 500 g beetroot
• 2 onions
• 5 tomatoes, peeled
• 500 g beef brisket
• 2 liters of water
• some salt
• 1 bunch of soup vegetables
• 1 bay leaf
• 30 g butter
• 3 tbsp white wine vinegar
• some black pepper
• 1 tsp sugar
• 1 small white cabbage
• 100 g ham, cooked
• 2 sausages, Vienna, as desired
• ½ bunch parsley
• 1 tsp caraway powder
• 200 g sour cream
• ½ bunch of dill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

typical dish of Russian cuisine

Dice the beetroot, onions, and peeled tomatoes. Place the beef brisket in a pan with water, salt, half of the diced onions, a bay leaf, and soup vegetables and simmer for about 1 hour. Remove the meat and dice it, then set it aside. Strain the broth and collect the liquid. Brown the beetroot and the other half of the diced onions in butter. Simmer for 50 minutes with 1/8 of the cooking broth and the chopped, peeled tomatoes, white wine vinegar, pepper, and sugar. Meanwhile, trim the cabbage, remove the stems, and finely slice it. Dice the ham, slice the wiener sausage, and chop the parsley. Cook everything in the remaining broth with the previously set aside diced meat. Then pour in the beetroot broth and simmer for a while. Briefly stir in the sour cream until creamy, then finely chop the dill. To serve, garnish the soup with sour cream and chopped dill.