Red Borscht

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• 266⅔ g beef chuck
• 833⅓ ml water

Cut the beef into small chunks, wash and combine with water in a large stockpot. Start cooking in a medium heat.

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It will start foaming after 15-20 minutes of cooking. Skim off the foam.

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• 1⅓ bay leaves

Add bay leaves.

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• 1 tbsp salt

Add salt.

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• ⅓ tsp black pepper

Add black pepper. Put the lid of the stockpot on and cook in a low heat for about 45 minutes. When it’s done, take off the heat and leave aside.

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• ⅓ small red cabbage
• ⅔ medium carrots
• ⅓ red onion
• ⅔ cloves garlic
• ⅔ medium potatoes
• ⅓ tbsp finely chopped ginger
• ⅓ cup celery
• ⅓ medium red beet

Until the stock is ready start preparing the vegetables by peeling and grating the beets and carrots (separately), chopping the onion, garlic, celery and ginger, peeling and cutting the potatoes(small chunks) and slicing the cabbage. Have all the veggies ready before starting the soup.

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• ⅓ big cup tomato sauce

In a big stockpot combine all the veggies and add the tomato sauce. Put the lid on and start steaming for about 12-15 minutes.

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When it’s steamed, add the cooked beef with the stock. Cook about 15 minutes.

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Add already peeled and cut potatoes, continue cooking for about 10-12 minutes until the potatoes are soft.

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• ⅓ small bunch of parsley or dill

Before taking off the heat, add already chopped parsley.

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• crème fraîche

Serve with a spoon of crème fraîche. Smachnoho ;)

Enjoy your meal!