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.

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

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

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    Chop the cabbage and add it into the broth.

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

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

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

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    Chop the onion and sauté in olive oil until golden.

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

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

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

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

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    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:)

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