Transylvanian borscht

Ingredients for 4 servings:

• 750 g soup meat
• 1 bunch of soup vegetables
• 500 g white cabbage
• 2 stalk(s) leeks
• 3 carrots
• 1 turnip(s), red
• 4 potatoes
• 1 celeriac
• ½ lemon(s), the juice
• ½ tsp lovage
• salt and pepper
• 6 tbsp tomato paste
• 125 ml sour cream

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Boil the beef and vegetables in 1 liter of water until soft. Meanwhile, wash and trim the white cabbage, leek, celery, carrots, beetroot, and potatoes. Grate the carrots and peel the celery, beetroot, and potatoes. Cut the white cabbage into strips, the carrots and leek into rings, and the potatoes, celery, and beetroot into cubes. When the beef is cooked, remove half of the broth and cook the vegetables in it until soft. Cut the beef into bite-sized cubes and stir into the vegetable soup with the remaining broth and tomato paste. Season to taste with lemon juice, lovage, salt, and pepper. Bring the soup back to a boil and then ladle into four large soup bowls. Garnish each serving with 1 tablespoon of sour cream.