Russian borscht

Ingredients

Directions

1. 1

   Wash the meat and boil it up with two litres of salted water. Simmer for 1 1/2 hours at low heat. Wash, peel and dice the beetroot (it is best to put on rubber gloves).

2. 2

   Halve the white cabbage, cut out the stalk and cut the cabbage into strips. Clean, wash and chop the soup vegetables. Peel and wash the potatoes and also cut them into cubes. Peel and finely dice the onion.

3. 3

   Remove meat from the broth. Add prepared vegetables to the stock, cover and simmer for 30 minutes at low heat. Drain the tomatoes and chop them coarsely. Cut the sausage into slices. Cut meat into cubes.

4. 4

   Add meat, sausage and tomatoes for the last five minutes of cooking time. Season soup with salt, pepper and vinegar. Wash the dill, dab dry and chop coarsely. Serve the soup with a dollop of sour cream.

5. 5

   Sprinkle with dill.