Classic borscht

Ingredients

• Beef
  400 g

  872 kcal
• Water
  3000 g

  0 kcal
• Potato
  400 g

  308 kcal
• Beetroots
  300 g

  126 kcal
• Carrot
  100 g

  32 kcal
• Bulb onion
  20 g

  8 kcal
• Garlic
  10 g

  15 kcal
• White cabbage
  200 g

  56 kcal
• Sunflower oil
  30 g

  270 kcal
• Tomato paste
  100 g

  102 kcal
• Table vinegar 9%
  4 g

  1 kcal
• Sugar
  5 g

  19 kcal
• Black pepper
  2 g

  5 kcal

Preparation Steps

1. Slice the onion and garlic thinly and cut the beef into large cubes; grate the beet and carrot, cut the potatoes into sticks and shred the cabbage.
2. Heat 20 g of oil in a pot, fry the onion and garlic for 2 minutes, then brown the beef.
3. Add the water, bring to a boil, lower the heat and skim off the foam.
4. Add the potatoes, cabbage and carrot and simmer for 30 minutes.
5. In the remaining oil fry the beet for 5 minutes, add the tomato paste diluted with 100 g of broth and simmer for 10 minutes.
6. Stir the beet into the pot and simmer gently for 10 minutes.
7. Season with the vinegar, sugar, salt and pepper.
8. Cover and let stand for 1 hour. Serve with sour cream and dill.