Borscht
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  1. step.text 1

    Put the beef brisket into a pan with cold water and bring to boil. Simmer for 1,5 hour ,skimming the white residue every now and again.

  2. step.text 3

    Add the grated carrots and some beef broth and sauté till soft and nice.

  3. step.text 5

    Take the meat out the broth (it should be cooked by now), chop it into pieces and put it back into the broth.

  4. step.text 7

    Chop the cabbage and add it into the broth.

  5. step.text 9

    Cut the beet into thin stripes and sauté in olive oil. Drizzle with 1 teaspoon of sugar and vinegar.

  6. step.text 11

    Add some garlic and simmer for another 10-15 minutes on medium heat.

  7. step.text 13

    Gently rub your toasts with a garlic clove. Season with salt.

  1. step.text 2

    Chop the onion and sauté in olive oil until golden.

  2. step.text 4

    Blanch and chop the tomatoes and add into the carrot and onion pan. Sauté till the tomatoes are soft.

  3. step.text 6

    Peel and chop the potato and add it into the broth.

  4. step.text 8

    Pour the sauteed vegetables into the broth. Season with salt and pepper.

  5. step.text 10

    Add sautéed beet into your soup. Add a bay leaf if you like.

  6. step.text 12

    Slice the rye bread, drizzle with olive oil and grill on both sides. I made heart-shaped toasts just to express my love for borscht:)

  7. step.text 14

    Borscht is traditionally served with a sour cream, some chopped greens and garlic rye bread. I think it's an ideal combination:). Enjoy!