Soup

Russian borscht

Name: Russian borscht
Total time: 90 min
Yield: serves 6
Ingredients: 500 g Braising beef; 2 leaves Feuille de laurier; 1 Onion; 2 Carrot; 3 Beetroot; 2 tbsp Tomato paste; 1 tbsp Vinegar; 3 Potato; 1/4 White cabbage; 100 ml Cream; 1 bouquet Dill; 1 tsp Salt; 1 pinch Pepper; 2 tbsp Neutral oil

Preparation time: 1 h 30
Servings: serves 6

Ingredients

serves 6

Braising beef — to buy500 g
Feuille de laurier — to buy2 leaves
Onion — to buy1
Carrot — to buy2
Beetroot — to buy3
Tomato paste — to buy2 tbsp
Vinegar — to buy1 tbsp
Potato — to buy3
White cabbage — to buy1/4
Cream — to buy100 ml
Dill — to buy1 bouquet
Salt — to buy1 tsp
Pepper — to buy1 pinch
Neutral oil — to buy2 tbsp

Preparation

Cook the beef in a large pot with 2 litres of water and the bay leaves, bring to a boil, skim carefully, then simmer covered for 1 hour over low heat until the meat is tender.
Remove the meat, cut it into pieces and set it aside along with the strained stock.
Heat a little oil in a pan and cook the onion and grated carrot for 5 minutes, then add the grated beet and tomato paste, cook for another 5 minutes stirring.
Add a splash of vinegar to the beets: the acidity locks in their bright red colour and keeps them from turning a dull brown during cooking.
In the stock, add the diced potatoes and sliced cabbage, bring to a boil and cook for 15 minutes.
Add the beet-carrot-onion mixture and the reserved meat, simmer for another 10-15 minutes over low heat, until all the vegetables are tender.
Adjust the salt and pepper, and serve piping hot with a generous spoonful of sour cream and chopped dill on top.