Borscht – Red Beef Soup


500g red beet
2 large carrots
1 turnip
200g white cabbage
1 large onion
500g beef
2 Tbs butter
1,5l bouillon
3 Tbs red wine vinegar
2 bay leaves
1 tsp sugar
Salt, black pepper
1 bunch each of parsley and dill
Sour cream


Wash the vegetables and cut them into small pieces.
Cut the beef into bite-sized portions. Melt the butter in a large saucepan then add the meat, carrots, turnip, and onion and braise for about 10 minutes, until the meat has browned and the vegetables are done. Add the red beet, bouillon, vinegar, bay leaves, and sugar; season with salt and pepper. Stir throughly, cover and simmer for 45 minutes.
Wash the parsley and dill and tie in a bouquet. Place in the saucepan with the white cabbage and cook for a further 30 minutes. Remove the bouquet of herbs and the bay leaves. Stir well and serve with sour cream.