Borscht

This savory classic with beetroot is the national dish in the Ukraine. It is a great appetizer or can be served as a main course. It takes about 1½ hours to prepare.

For 2 quarts of soup you will need:

2 Quarts of Beef Stock

10oz Beef

½ White Cabbage

2 Medium Beetroot

1 Onion

1 Large Carrot

3 Cloves Garlic

3 Medium Potatoes

1 Bunch Parsley

2-3tbsp Vinegar

4tbsp Sour Cream

2tbsp Tomato Paste

1oz Butter

2tbsp Cognac

1 Bay Leaf

Salt 

Pepper

Preparation:

Cut the meat into bite-sized pieces and cook them for about 40 minutes in the beef stock. Cook the beetroot whole in a separate pot for 40 minutes, Cut the potato into thin slices add them to the stock with some salt and pepper. Add the bay leaf and let it simmer for about 15 minutes and add the thinly cut cabbage. Chop the onion and sweat it in butter in a pan, grate the carrot and add it to the onion with the finely chopped garlic. As soon as the carrot and onion start to go brown pour in the cognac before adding the sour cream and the tomato paste. Let it simmer for about 3 minutes more. Next add this all to the beef pot, and finally peel and grate the beetroot before adding to the stock as well. Season it with vinegar, salt and pepper. Serve it with freshly chopped parsley and a scoop of sour cream on top.