Borsch

Ingredients for 6 servings:

• 500 g beef soup meat
• 2 m.-large beetroot
• 2 m.-sized potatoes, mainly waxy
• 2 m.-sized carrot(s)
• 1 stalk(s) leek
• 1 m.-sized vegetable onion(s)
• 1 piece(s) celeriac
• 1 can wine sauerkraut
• 2 bay leaves
• salt and pepper
• 1 dashes Worcestershire sauce
• 1 bunch parsley, flat
• 1 cup sour cream
• n. B. sugar
• n. B. vinegar essence

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Estonian variant, modified recipe from the mother

Dice the meat, peel the onion, wash the vegetables (carrots, leeks, and celery), peel if necessary, and tie them with string. Gather the spices. Brown the meat in batches in a large pot. Cover with water and loosen the browned ingredients from the bottom of the pot. Add the whole onion, bay leaves, and vegetables and cook until the meat is almost cooked. Peel and dice the beetroot and potatoes. Remove the vegetables, bay leaves, and onion from the soup. Season the soup well with salt and pepper. First, parboil the beetroot in the soup and then cook the potatoes in it. Add the sauerkraut to the soup. The soup is ready when the potatoes and beetroot are cooked and the meat is tender but not falling apart. Season to taste with Worcestershire sauce, sugar, and vinegar. Less is more. Add salt if desired. Serve with sour cream and chopped parsley. Many of the ingredients can be exchanged, supplemented and the quantities varied.