Borscht

🥘 Ingredients

• meat on the bone 800 g
• water 2 ½ l
• dried beans 50 g
• white cabbage 250 g
• potatoes 6 small
• beetroot 400 g
• carrots 2
• onion 2
• vegetable oil 3 tbsp
• salt 1 tsp
• vegetable oil 1 tbsp
• sugar 1 tbsp
• tomato paste 140 g
• vinegar 1 tbsp
• salt 1 tsp
• black peppercorns 10
• bay leaves 3
• green onion 5 g
• garlic 3 cloves
• fresh dill 15 g
• fresh parsley 15 g
• sour cream

1. 1

   Place meat on the bone in a large pot and cover with water . Bring to a boil, skim off the foam. Add dried beans and simmer on low heat for 1 ½ hours .
2. 2

   While the broth cooks, prepare the vegetables. Shred white cabbage into thin strips. Dice potatoes into cubes. Grate beetroot on a coarse grater. Grate carrots on a coarse grater. Finely dice onion .
3. 3

   Heat vegetable oil in a large skillet . Saute the onion for 1 minute , then add the carrots and fry for 2 minutes more, stirring.
4. 4

   Add the beetroot to the skillet along with salt , vegetable oil , sugar , tomato paste , and vinegar . Reduce heat to low, cover, and braise for 15 minutes .
5. 5

   Remove the meat from the broth, separate from bones, and cut into small cubes.
6. 6

   Add the potatoes to the broth and cook for 10 minutes . Add salt , black peppercorns , and bay leaves . Add the cabbage and cook for another 10 minutes .
7. 7

   Add the braised vegetables and the meat back to the pot. Stir well and simmer on low heat for 3 minutes .
8. 8

   Add finely chopped green onion , pressed garlic , chopped fresh dill , and fresh parsley . Turn off the heat, cover, and let rest for 15 minutes .
9. 9

   Serve with sour cream on the side.