Ingredients

• Beef brisket or chuck 400 g
• Beetroot 2 medium (350 g)
• White cabbage 300 g
• Potatoes 3 medium (300 g)
• Carrot 1 large
• Onion 1 large
• Tomato paste 2 tbsp
• Garlic 2 cloves
• Vegetable oil 3 tbsp
• White vinegar or lemon juice 1 tbsp
• Bay leaves 2
• Sugar 1 tsp
• Salt and black pepper to taste
• Fresh dill 2 tbsp, chopped
• Sour cream to serve

Instructions

1. 1

   Simmer the beef in 2.5 litres of water with 1 bay leaf for about 60 minutes, skimming foam, until tender; remove, dice, and reserve the stock.

2. 2

   Grate the beetroot and carrot, chop the onion. Fry onion and carrot in oil until soft, then add beetroot, tomato paste, sugar and vinegar and cook gently 10 minutes.

3. 3

   Return the diced beef and stock to the pot, add cubed potatoes and remaining bay leaf, and simmer 10 minutes.

4. 4

   Add the shredded cabbage and cook 10 minutes more until all vegetables are tender.

5. 5

   Stir in the beet-and-carrot mixture and crushed garlic, season with salt and pepper, and simmer 5 minutes.

6. 6

   Let the borscht rest off the heat 15 minutes to deepen the colour and flavour.

7. 7

   Serve topped with dill and a spoonful of sour cream.