Borscht Soup
Ingredients
- 500 g brisket - cut to chunk
- half cabbage - about 300g, cut to pieces not too small
- 2 potatoes - about 150g, peeled and cut to small pieces
- 1 large onion - shredded
- 2 sticks celery - cut to pieces
- 4 large tomatoes - 450g, cut to wedges
- 3 carrots - 150g, cut to thick pieces
- 1 tbsp garlic - chop finely
- 2 bay leaves
- 1 small can tomato paste
- 2 - 2.2 litre water - or beef broth
Instructions
- Blanch beef in boiling water and drain well.
- Heat pot with some oil and sear the beef on all sides with a dash of black pepper.
- Then add in all the ingredients except bay leaves, tomato paste and water. Fry the vegetables well for two minutes. Add in bay leaves, tomato paste and water, stir well and bring vegetables to boil.
- Then cover with lid and simmer at medium low heat for about an hour or till beef and vegetables become soft. Lastly add some salt to taste and serve hot immediately.
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