Borscht – Ukrainian beetroot soup

Method

1. 1

   Making the broth

   Place the beef shin in cold water, bring it to the boil, skim off the foam, then simmer gently with the bay leaf and salt until tender.

   60 min
2. 2

   Potatoes and cabbage

   Add the potato cubes and cabbage strips to the broth and cook for a further 15 minutes.

   15 min
3. 3

   Frying the vegetables

   Fry the onion, carrot and beetroot in oil, then add the tomato purée and fry briefly together.

   10 min
4. 4

   Souring

   Add the fried vegetables to the soup together with the vinegar and sugar, and cook for a further 10 minutes so the beetroot takes on a lovely colour.

   10 min
5. 5

   Seasoning

   Season with salt and pepper, then stir in the garlic and parsley at the end.

6. 6

   Serving

   When serving, spoon soured cream onto the soup, and you can also return the pieces of meat to the bowl.