Borscht

The recipe

Instructions

1. 1
   Cube the beef. Boil with stock for 60 minutes until tender.
2. 2
   Grate the beetroot and carrot. Soften chopped onion in oil 6 minutes.
3. 3
   Add grated vegetables, garlic, vinegar, sugar. Cook 8 minutes — the beetroot will release deep colour.
4. 4
   Add to the beef pot with chopped cabbage and cubed potatoes. Stir in tomatoes. Simmer 25 minutes.
5. 5
   Adjust salt and vinegar. Top with sour cream and chopped dill. Serve with rye bread.

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