Borscht – Cabbage soup Richard's style

Ingredients for 8 servings:

• 5 tbsp sunflower oil
• 4 onions
• 75 g ham
• 100 g carrot(s)
• 600 g potatoes
• 3 garlic cloves
• 200 g tomatoes
• 3 liters of water
• 1 kg minced pork
• 500 g wine sauerkraut, mild
• 5 bay leaves
• 2 tsp salt and pepper
• 2 tsp, heaped oregano
• 3 tsp, heaped paprika powder, sweet
• 1 tsp dill tips

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Pour the sunflower oil into a large pot. Finely chop the onions. Add half of it to the minced meat in a separate bowl and the other half to the pot. Add the diced ham to the onions in the pot and fry everything together. Add the chopped carrots and diced potatoes and sauté for a few minutes over medium heat. Then add the diced tomatoes, 1 teaspoon of salt, 1 teaspoon of pepper, 1.5 teaspoons of paprika, 1 teaspoon of oregano, dill tips, and the crushed garlic cloves and stir well. Heat the water in a kettle and then pour in the water. Let the soup simmer for about 20 minutes. Meanwhile, add the remaining salt, pepper, paprika, and oregano to the minced meat and onions in the bowl. Mix the mixture well and form small meatballs. Add the meatballs directly to the pot. Add the sauerkraut, stir lightly, and place the bay leaves on top, pressing them down lightly. Simmer the soup for another 25 minutes, until the meatballs are tender. Serve with thick slices of dark mixed bread. If you like it a little more tangy, add a little vinegar. Note: This basic recipe serves 8 people. Use a saucepan with at least 4.5 liters of capacity for this amount.