500g braising beef
1 bay leaf
1 tbsp sunflower oil
3 onions, finely diced
1 clove of garlic, crushed
1/2 head of white cabbage, finely shredded
6 potatoes, cut into bite-sized cubes
1 large carrot, finely shredded
2 beetroots, finely shredded
4 tbsp tomato paste
1 tbsp balsamic vinegar
1 container (300 ml) sour cream (plus more to serve)
1 bunch dill, finely chopped
In a big pot, cover the beef chunks with 2.5 l of cold water, add the bay leaf, cover, and boil gently for three hours. When the meat is tender, remove with a slotted spoon, cut into bit-sized pieces and set aside. Strain the stock and set aside also.
In the now empty pot, heat the oil and sweat the onions over a low heat until they become soft and opaque, about 10 minutes. Add the garlic and fry for another minute or so. Make sure not to burn the onions. Add the cabbage and potatoes to the pot, pour over the beef stock, bring to a gentle boil and cook until the vegetables are done, about 15 minutes.
Turn the heat down low and add the shredded carrot and beetroot. Return the beef chunks to the pot. Add the tomato paste and balsamic vinegar. Season to taste with salt and black pepper. Stir and heat everything through, for about 5 to 8 minutes.
Finally, add the sour cream and stir the soup until everything is combined and a lovely purple-pink colour. Heat until steaming hot, but make sure that the soup does not reach boiling temperature. Adjust the seasoning.
To serve, ladle the borschtsch into bowls and garnish with a dollop of sour cream, the finely chopped dill and some freshly ground black pepper.