Borscht

Ingredients for 4 servings:

• 400 g oxtail
• 1 tuber/s beetroot, large
• 1 m.-sized carrot(s)
• 1 small onion(s)
• 200 g white cabbage
• 1 ½ tbsp butter
• 1 tbsp vinegar
• 1 tbsp sugar
• 1 bay leaf
• 2 m.-large tomato(s)
• 4 tsp sour cream
• Salt
• Pepper, from the mill

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Russian recipe

Wash the meat and bring to a boil in 2 liters of salted water over low heat. Skim off the foam and let it simmer over medium heat for 2 hours. Remove the meat. Peel and dice the beetroot, carrot, and onion. Trim the white cabbage and cut into thin strips. Heat the butter and sauté the vegetables. Pour in 125 ml of the broth and simmer over low heat for about 10 minutes. Add the vinegar, sugar, and bay leaf. Pour in the remaining broth through a sieve and simmer for about 30 minutes. Blanch the tomatoes, peel them, and chop them. Add them to the borscht and season with salt and pepper. Chop the meat and add it to the soup. Serve the borscht on plates and place a teaspoon of sour cream in the center of each plate.