Borscht from Siberia

Ingredients for 6 servings:

• 500 g beef (soup meat)
• 100 g beans, colored
• 1 point sauerkraut, mild
• 2 beetroots, raw or cooked
• 4 potatoes
• 2 carrots
• 4 tomatoes (you can also use canned tomatoes)
• 2 onions
• pepper
• Bay leaf
• Parsley
• sour cream
• Salt
• chili pepper(s)
• Water

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 40 minutes

Family recipe

I soak the beans in water overnight so they don’t have to cook as long (or you can use a pressure cooker for about 40 minutes). Put the meat and beans in a pot, add water, and cook until tender. Add mild sauerkraut. Peel and chop the potatoes and add them to the pot. Add salt, pepper, bay leaf, and chili pepper. Grate the beets and carrots on a coarse grater. Add half to the pot. Peel and chop the onions. Chop the tomatoes. Sauté the tomatoes, onions, carrots, and beets (the remaining half) in a pan and add them to the pot. Borscht can stand in the cold for up to two weeks and will only taste better with time. Add a little sour cream to the bowl and mix well. You can also add garlic for extra seasoning.