Russian borscht

Ingredients for 4 servings:

• 1 kg beef
• 500 g potatoes
• 300 g red cabbage, fresh
• 400 g beetroot, cooked
• 200 g carrot(s)
• 3 tbsp Tomato paste or ketchup
• 200 g onion(s)
• 1 tbsp vinegar
• 4 liters of water
• 4 cloves garlic
• salt and pepper
• n. B. herbs, fresh
• 1 cube of stock
• 3 bay leaves
• 1 cup sour cream
• some oil
• some water to pour over

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 20 minutes

There are many recipes for borscht. For example, Ukrainian borscht. This one requires a spoonful because it has so many ingredients and is very fatty. But my recipe isn’t fatty and tastes much better!

Boil the beef in 4 liters of water for 1.5 hours. Add the stock cube. Meanwhile, chop the onions, grate the carrots, and cut the red cabbage into small pieces. Remove the beets from the package and chop them. Fry the beets in oil. Add 2 tablespoons of tomato paste and simmer with a little water for 5-7 minutes. Fry the onions in a little oil. Add the carrots to the onions. Cut the potatoes into small pieces and add them to the boiling soup, season with salt. After 10 minutes, add the red cabbage to the pot. After another 5 minutes, add the beets and simmer for about 10 minutes. Add the onion, carrots, and bay leaves. Press the garlic into the garlic press, then press it into the soup and stir. Remove the pot from the heat and let stand for 15-20 minutes. Ladle the finished borscht into bowls. Stir in the sour cream and sprinkle with fresh herbs.