Russian borscht

Ingredients for 4 servings:

• 2 liters of meat broth or water
• 200 g beef
• 2 bay leaves
• 1 onion(s)
• 200 g white cabbage
• 150 g potatoes
• 200 g beetroot
• 100 g carrot(s)
• 1 tbsp tomato paste (or 2 tomatoes)
• 100 g lard, bacon or butter
• 1 tbsp sugar
• 1 tbsp vinegar (3%)
• 100 g sour cream
• Parsley and/or leek
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

(red cabbage soup)

Meat broth (can also be prepared the day before): Add a little cold water (enough to cover the meat) to the meat, heat, and bring to a boil briefly until foam forms. Discard the water and remove any remaining foam from the pot. Add the meat and hot water again, bring to a boil, add a whole onion and bay leaves, and simmer over low heat for about 2 hours. Borscht: Discard the cooked onion and bay leaves. Remove the meat from the broth and chop it finely. Cut the potatoes into thick strips and grate the white cabbage. Add both to the boiling meat broth (or boiling water) and simmer for 15 minutes. Slice or grate the beets and carrots. Heat lard, bacon, or butter in a pan and sauté the beets over low heat for 10-15 minutes. Add the tomato paste (or chopped tomatoes), sugar, and vinegar, and sauté briefly. If the mixture becomes too dry, add a little meat broth (or water). Add the carrots and simmer with the lid closed for another 10 minutes. Return the steamed vegetables to the pot, add the meat, and cook for another 5 minutes. Season with salt and pepper. Serve borscht with finely chopped parsley or leeks and sour cream (1-2 tablespoons per serving). Serve with black bread.