Russian borsch

Excellent meat soup and beetroot, served with sour cream.

Ingredients :

      250g beef brisket
     250g pork belly
     300g white cabbage
     2 carrots
     1 large red beet
     2 onions
     3 tomatoes
     1 tbsp sugar
     2 tbsp lemon juice
     Salt, black pepper
     2 bay leaves
     + Chopped dill

preparation

step 1

Wash the meat, put it in a large pot, add 4 liters of water. Bring to a boil, lower the heat and bring to a boil. Add 1 c. tablespoon salt.

step 2

40 minutes after add 2 bay leaves and pepper. Let simmer until the meat is ready.

step 3

While the broth is cooked, cut onions into squares for good, grate the beets, cut carrots and cabbage julienne.

step 4

Add in beet lemon juice and sugar and mix. Beet gives a good color.


step 5

Put all the ingrediants in the broth and cook for 20 minutes. Cut the meat into cubes ready and then add the broth.

step 6

Finish with dill and parsley. Enjoy, along with the cream.