Borscht

For the borscht, chop the vegetables. Cut the beef into bite-sized cubes.

Melt the butter in a large casserole. Add the carrots, meat, turnip and onion and saute for 10 min until the meat is browned and the vegetables are cooked.

Add the beet, pour some beef broth and add vinegar, bay leaves and sugar season with salt and pepper. Mix well and simmer gently for 45 minutes with the lid closed.

Tie parsley and dill into a bunch. Add to the pot with the white cabbage and cook for another 30 minutes.

Remove the herb bouquet and the bay leaves. Repeatedly stir the soup well and bring to the table with sour whipped cream.

Preparation Tip:

The borscht can also be wonderfully frozen in portions. So you always have something ready when needed.

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