Borscht

Bring approx. 2 l water to the boil in a large pan with the bay leaves, allspice and juniper berries. Add the meat and simmer over a medium heat for 2 hours until tender. Peel the beetroot and add to the beef once this has cooked for 1 hour. Repeatedly skim the foam off the surface with a slotted spoon.

Sestavine

3 List Bay, 10 Kos Allspice berries, 8 Kos Juniper berries, 500 G Beef shoulder, 3 Kos Whole beetroot

Peel and finely dice the onions and garlic. Wash and peel the carrots and potatoes then cut them into 1 cm cubes. Wash and quarter the pepper, remove the stalk base, white ribs and seeds, then also cut into cubes. Wash and quarter the white cabbage and cut it into 0.5-cm thick strips. Once the beef and beetroot are tender/soft, remove both from the cooking liquid and cut into cubes.

Sestavine

100 G Red pepper, 250 G White cabbage

Heat the olive oil over a medium heat in another large pan and sauté the white cabbage, onions, garlic and carrots for 10 minutes. Add the red pepper and cook for another 5 minutes.

Sestavine

2 Žlica Olive oil

Add the spices and deglaze with white wine. Add the meat, beetroot and cooking liquid from the meat and bring to the boil. Squeeze the lemon. Season the borscht with lemon juice, salt and pepper to taste

Sestavine

1 Čajna žlička Smoked paprika, 1 Čajna žlička Sweet paprika, 100 ml Dry white wine, 1 Kos Lemon

and serve with sour cream.

Sestavine

4 Žlica Sour cream