Borscht

Ingredients for 4 servings:

• 1 beetroot (raw)
• 500 g beef (beef brisket)
• 250 g white cabbage (cut into strips)
• 2 potatoes
• 1 carrot(s) (coarsely grated)
• 1 root(s) parsley, (diced)
• 3 onions (chopped)
• 2 tbsp butter
• 4 tomatoes (peeled, pitted and chopped)
• 1 red bell pepper(s) (chopped)
• 1 tbsp tomato paste
• 1 tbsp sugar
• 1 tbsp dill (fresh, chopped)
• 1 tbsp parsley (fresh, chopped
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, place the unpeeled beets in a steel pot or an old saucepan (it will turn dark), cover with boiling water, and cook over moderate heat for 60 to 90 minutes. Let it cool in the cooking water, then peel and coarsely grate. Add the meat to boiling water and cook. Remove from the broth, let it cool, and cut into small pieces. Cook the cabbage strips in water. Peel and boil the potatoes. Sauté the beets, carrots, parsley root, and onions in butter for 10 to 15 minutes. Mash the cooked potatoes and add them to the vegetables. Pour the potato water into the broth. Add the tomatoes and bell peppers to the vegetables along with the tomato paste and sugar. Pour in the hot broth. Add boiling water if necessary. Sprinkle in the cooked cabbage, stir, and bring to a boil over medium heat. Add the dill and parsley, and stir in the meat pieces. Season with salt. Remove the pot from the heat, cover tightly, and let the soup simmer for at least 15 minutes. Note: Borscht tastes better if it sits for a day.