Borscht, the long way

Serves 6 · 2 hours

Ingredients

• 600 g beef on the bone
• 3 beets, 3 potatoes, 1 carrot, 1 onion
• ¼ head of cabbage
• 2 tbsp tomato paste, 1 tbsp vinegar
• Garlic, dill, sour cream

Method

1. Simmer the beef for 1.5 hours, skimming the foam.
2. Roast grated beets with tomato paste and vinegar.
3. Add potatoes and cabbage to the stock, then the onion and carrot.
4. Stir in the beets, season, finish with garlic and dill.