Beetroot soup

Ingredients for 4 servings:

• 500 g soup meat
• 1 ½ liters of water
• 200 g carrot(s)
• 150 g celery
• 300 g beetroot
• 1 small leek(s)
• 200 g white cabbage
• 2 tbsp tomato paste
• 2 tbsp sugar
• 1 tbsp vinegar
• salt and pepper
• 200 g sour cream

Instructions

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

Russian style

Cook the meat in 1.5 liters of water over low heat for about 1.5 hours. Peel the beets and cut into strips. Peel and dice the carrots and celery. Wash and finely chop the leek. Trim and shred the white cabbage. Add the carrots, celery, leek, and beetroot to the meat and simmer for about 5 minutes. Then add the cabbage, sugar, tomato paste, and vinegar and cook until tender. Remove the meat from the soup, chop it up, and return it to the soup. Season the stew with salt and pepper. To serve, add a dollop of sour cream to each plate.