Beetroot stew

Ingredients for 6 servings:

• 1 kg beef (breast or soup meat)
• 3 marrow bones
• 1 tsp black peppercorns
• 2 bay leaves
• 6 juniper berries
• 2 large beetroots
• 2 large carrots
• 2 m.-sized onion(s)
• ¼ head of white cabbage
• e.g. lemon juice or apple cider vinegar
• n. B. sugar
• n. B. Salt
• n. B. Dill
• e.g. sour cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

A variation of Russian borscht, based on the recipe of Eichkatzerl’s mother-in-law

Wash the meat and bones, trimming any excess fat if necessary. Bring 2 liters of water to a boil with the meat, bones, salt, peppercorns, bay leaves, and juniper berries and simmer over low heat for about 90 minutes. Skim off any foam. I always put the spices in a tea strainer so I can easily remove them later. Peel the beets and dice them (wear rubber gloves, as they stain heavily. Do not use a wooden board). Peel and slice the carrots. Peel the onions and finely slice them. Grate the white cabbage into fine strips. A quarter of a head is just my estimate; you can use more if you like. The same applies to the beets. After 90 minutes, remove the meat and bones from the soup. Fish out the spices. Finely dice the meat and return it to the broth. Add all the vegetables and simmer for another 40 minutes. Finally, season the stew with salt, pepper, lemon juice, sugar, and chopped dill. Serve with sour cream. I always make a large batch of the stew in advance and then let it chill for two days (in the refrigerator or on the balcony in winter). This way, it intensifies its flavor and tastes even better than fresh.