Borscht

Meat broth: (can also be prepared the day before) add meat with a little cold water (enough to cover the meat), heat it and bring to the boil briefly until foam forms. Throw away the water and remove the foam residue from the pot. Put the meat on again with hot water, bring to the boil, add a whole onion and bay leaves and cook over low heat for about 2 hours

Throw away the cooked onion and bay leaves from the meat broth. Take out the meat and cut into small pieces. Cut the potatoes into thick strips, grate the white cabbage. Add both to the boiling meat stock (or boiling water) and cook for 15 minutes.

Cut beetroot and carrots into strips or grate. Heat lard, bacon or butter in a pan and sauté beetroot for 10-15 minutes over low heat, add tomato paste (or chopped tomatoes), sugar and vinegar and sauté briefly. If the mixture gets too dry, add some meat stock (or water).

Add the carrots. Steam with the lid closed for another 10 minutes. Put the steamed vegetables in the pot. Add meat and cook for another 5 minutes. Season to taste with salt and pepper. Borscht is served with sour cream (1-2 tablespoons per serving). Every stove is different. Therefore the cooking times can differ. So please look at it.