Russian borscht

Ingredients for 4 servings:

• 100 g beef, for cooking
• 200 g smoked pork (comb)
• 100 g beetroot
• 100 g carrot(s)
• 50 g parsley (root)
• 100 g leek
• 200 g white cabbage
• 100 g lard
• 1 tbsp vinegar (herb vinegar)
• 2 tbsp tomato paste
• 2 liters of broth
• 100 g onion(s)
• 1 pinch(s) of pepper
• 1 bay leaf
• 250 ml yogurt
• Salt
• 4 tbsp sour cream
• dill

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

à la Vasily

Clean and peel the beetroot, carrots, parsley root, leek, white cabbage, and onion, cut into strips, and sauté in lard (I use olive oil). Then add the vinegar and tomato paste and top up with stock. Cook the beef, smoked pork chop or other smoked meat, pepper, and bay leaf. Remove the cooked meat and thicken the soup with sour milk, yogurt, sour cream, or crème fraîche (depending on taste—I also use a portion of 1.5% low-fat yogurt, for example). Grate the remaining piece of beetroot, add the flesh and juice to the soup, and bring to a boil. Season with salt. Each portion includes one slice each of smoked meat, beef, and salami. Before serving, baste the dish with sour cream and sprinkle with finely chopped dill. PS: This is an ancient original recipe from an old friend. My current version shows, in addition to what has already been mentioned, the following: 1. There is no need to specify the quantities of the ingredients exactly, only the ratio has to be right 2. The beetroot can be vacuum-packed, cooked balls or 1 small jar of delicatessen beetroot balls (of course, a little sour due to the spirit vinegar in the ingredients – but there is also sugar in it) – because it is cooked, it is obviously added at the end of the cooking process – pay attention to the juice – the red colour has to be visible – a contrast to the sour cream! 3. Good meat – and I cut it up small after cooking 4. It has to be soup, creamy but not mush.