Borscht

Bring the water and spices to the boil in a pan.

Add the meat and simmer over a medium heat for 2 hours. Skim off the foam with a slotted spoon.

Peel the beetroot, add to the meat after 1 hour and cook.

Ingredients

2 l water, 3 sheet bay leaf, 10 units allspice, 8 units juniper berries, 500 g beef shoulder, 3 units beetroot

Peel and finely dice the onions and garlic. Peel and dice the carrots and potatoes. Wash, halve, deseed and dice the pepper.

Wash and quarter the white cabbage and cut into thin strips.

Remove the meat and beetroot from the pan and dice.

Ingredients

1 units onion, 2 clove garlic, 3 units carrots, 300 g potatoes (firm), 1 units bell pepper (red), 250 g white cabbage

Heat the oil in a large pan over a medium heat.

Sauté the white cabbage, onions, garlic and carrots for 10 minutes. Add the pepper and fry for a further 5 minutes.

Ingredients

2 tbsp cooking oil

Add the spices and deglaze with white wine. Add the meat, beetroot and meat stock and bring to the boil.

Wash the lemon in hot water, dry and squeeze out the juice. Season to taste with lemon juice, salt and pepper.

Ingredients

1 tsp smoked paprika, 1 tsp paprika (sweet), 100 ml white wine (dry), 1 units lemon, 1 pinch sea salt, 1 pinch pepper (ground)

Dish up the borscht in soup bowls and serve with sour cream.

Ingredients

4 tbsp sour cream