Ingredients:
Beetroot - 2 pcs.
Cabbage - 200 g
Potatoes - 2 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Tomatoes (tinned) - 200 g
Beef - 300 g
Sour cream - 100 g
Dill, parsley - to taste
Salt, pepper - to taste
Preparation:
Preparation of meat: Cut the beef into cubes and cook in 2 litres of water until tender (about 1 hour). Fish out the meat, cut it into small pieces.
Cooking the vegetables: Add the chopped potatoes, beetroot and carrots to the broth. Boil until the potatoes are half cooked.
Frying the onions: Fry the onions until golden, add the grated beetroot and tinned tomatoes. Braise for 5-7 minutes.
Combining: Stir the roasted vegetables into the soup, add the chopped cabbage and simmer for a further 15 minutes.
Seasoning: Salt, pepper, add dill and parsley.
Serving: Serve borscht with a spoonful of sour cream and fresh bread.