Borscht

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the meat and boil it up with 1 1/2 litres of salt water. Simmer for 1 hour at low heat. Brush beetroot vigorously under running water. Roughly grate half of it, cut the rest into cubes.

2. 2

   Halve the white cabbage, cut out the stalk and cut the cabbage into pieces. Clean, wash and chop the soup vegetables. Peel and wash onions and potatoes. Dice as well. Add grated beetroot to the meat after 30 minutes.

3. 3

   Add the remaining vegetables, potatoes and caraway seeds after another 30 minutes and cook for another 30 minutes. Remove the meat, dice it and add it to the soup again. Season to taste with vinegar, salt and pepper.

4. 4

   Wash the dill, dab dry and chop coarsely. To serve, pour a dash of sour cream on the soup. Sprinkle with dill.