Burscht is an Ukrain beetroot stew. It differs quite a bit from the traditional Austrian stews and certainly worth a try.

Ingredients

• 3l beef stew

• 1kg beef

• 500g cooked beetroot

• 3 carrots

• 2 onions

• 750g potatoes

• 1/4 head cabbage

• 3 tomatoes

• 4 bay leafes

• 6 crushed pepper seeds

• 1 gloves garlic

• sour cream

• juice of 1/2 a lemon

Instructions

Cook the beef in the beef stock for an hour.

Note: for great colore get a raw beetroot and cook it together with the meat.

Prepare the cooked beetroot and potatoes by peeling and dicing them. Peel the carrots and cut them in long sticks. Cut the cabbage into very thin slices.

Mix the beetroot with the lemon juice and put it aside. Soak the diced potatoes in water so that they do not get brown.

Once the meat is cooked, get it out and dice it.

Traditionally onion, carrots and tomatoes are roasted in a pan before adding them to the soup but you can skipped the step if you dont have the time.

Let everything simmer for 1 more hour. Remove it from the heat and add the minced garlic directly before serving. Best served with a tablespoon of sour cream.

Next time…

• 250g beetroot is not enough, double to 500g~ done updated recip
• get a raw beetroot and cook it together with the meat for better colour