Borscht variation

Ingredients for 4 servings:

• 500 g beef (beef brisket)
• 1 ½ liters of water
• 500 g beetroot
• 1 onion(s)
• 20 g butter
• 2 tbsp red wine vinegar
• Sugar
• Salt and pepper, black
• 250 g tomatoes
• 200 g white cabbage
• 125 g carrot(s)
• 125 g celery
• 125 g meat sausage
• 4 sprigs of parsley
• 1 bay leaf
• 1 bunch of dill
• 125 ml sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Place the beef brisket in lightly salted water, simmer for 70 minutes, then remove the meat and dice it. Peel and dice the beets and onions, sauté them in the butter, add the vinegar, season with salt, pepper, and sugar. Dice the tomatoes and add them. Peel and slice the cabbage, celery, and carrots, then add them to the broth one after the other, depending on the cooking time, including the sausage cubes, beef brisket, and herbs. Simmer again until the ingredients are cooked through (al dente). Serve with sour cream. The trick here is to add all the ingredients to the soup at the right time so that they remain al dente and don’t overcook!