Borscht

Ingredients

• 600 g beef short rib or brisket
• 600 g beetroot
• 300 g white cabbage, shredded
• 3 pieces potatoes, cubed
• 1 pieces carrot, grated
• 1 pieces onion, diced
• 2 tbsp tomato paste
• 2 tbsp red wine vinegar
• 3 pieces garlic cloves
• 20 g dill, chopped
• 200 g soured cream, to serve

Steps

1. 1
   Simmer the beef in 2.5 litres of water for 1.5 hours, skimming, until tender. Shred the meat and keep the broth.
2. 2
   Grate the beetroot coarsely. Cook it separately in a pan with the tomato paste, a ladle of broth and the vinegar for 20 minutes.
3. 3
   The vinegar is not optional — without acid the betalain pigment breaks down and the soup turns muddy brown.
4. 4
   Soften the onion and carrot in oil until sweet.
5. 5
   Bring the broth to a simmer, add the potatoes and cook 10 minutes, then the cabbage for 8 minutes more.
6. 6
   Stir in the beetroot mixture and the softened vegetables and return the meat.
7. 7
   Simmer 5 minutes only, then take off the heat — prolonged boiling after the beetroot goes in also costs you the colour.
8. 8
   Add the crushed garlic and dill, rest 20 minutes and serve with soured cream.