John Myers
Ingredients for 6 servings:
- 500 g beef (beef brisket)
- 1 ½ liters of water
- Salt
- 1 onion(s)
- 20 g margarine
- 500 g beetroot
- 2 tbsp vinegar (red wine vinegar)
- Sugar
- 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 parsley
- 125 ml sour cream
- black pepper
Instructions
Working time approx. 55 minutes; Total time approx. 55 minutes
Simmer the beef brisket in lightly salted, boiling water for 70 minutes. Then remove from the broth and dice. Peel and dice the onion, then fry in the margarine until golden brown. Add the washed, peeled, and sliced beetroot. Braise. Pour in the red wine vinegar, add salt, a pinch of sugar, and season with black pepper. Peel and finely chop the tomatoes, and add them to the beetroot mixture. Then add 125 ml of the beef broth. Simmer for 50 minutes. Pour in the remaining broth. At the same time, add the trimmed, sliced cabbage, the peeled, grated carrots, and the peeled, grated celery. Add the diced beef brisket and the peeled and diced sausage to the soup. Then add the parsley stalks and the bay leaf. Cook for another 25 minutes. Remove the parsley and bay leaf. Serve the sour cream separately. At the table, pour about 1 tablespoon of it into your serving.
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