Borscht

Ingredients for 4 servings:

• 500 g pork (thick rib)
• 2 liters of water
• 200 g white cabbage
• 1 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 1 small beetroot, fresh
• 1 bell pepper(s)
• 1 tbsp tomato paste
• 3 m.-sized potatoes
• 3 bay leaves
• salt and pepper
• chili powder
• oil

Instructions

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

from Russia

Place the meat in cold water with a little salt and bring to a boil, then simmer over low heat for about 90 minutes. While the meat is cooking, prepare the vegetables: finely shred the cabbage, dice the potatoes and onions; finely slice the bell peppers, and finely grate the carrots and beetroot. After about 90 minutes of cooking, remove the meat from the broth and set aside. Pour the meat stock through a fine sieve, return it to the stovetop, and bring to a boil. Add the cabbage, potatoes, and onions to the stock and simmer gently. After 10 minutes, add the bell peppers, beetroot, and carrots, and continue simmering. Meanwhile, brown the tomato paste in 1 tablespoon of oil. When the potatoes are tender, add the tomato paste to the soup. Add the bay leaves and season to taste with salt, pepper, and a little chili. Simmer for another 20 minutes, then serve. The cooked meat can be warmed in the soup or served separately as desired.