Recipe by Chef Taras

Serves 4

200 g of peeled and thinly sliced beet
200 g of peeled and sliced into small squares potatoes
2 tbs vegetable oil
1 sliced onion
1 peeled and thinly sliced carrot
1 red pepper peeled and thinly sliced
1 tbs tomato puree
1 fresh tomato
1 small white cabbage
Sea-salt, freshly ground black pepper

For broth
500 g of oxtail or fatty beef
1 chopped onion
1 laurel leaf
2,5 l of cool water

For the serve
100 ml sour cream
1 tbs chopped dill

To prepare the broth put meat, onion and laurel leaf in a large pot with water and cook the broth on a slow simmer for about 1 hour. Preheat frying pan with vegetable oil and cook the beets, after that add onion, carrot and cook at a high temperature for 5 to 7 minutes, stir continuously. When the vegetables are soft and begin to get caramelized add the red pepper and tomato puree to the vegetables and fry for 2 minutes then add grated fresh tomato, mix and reduce the temperature. Simmer the vegetables for 25 to 30 minutes. Add the potatoes and cabbage to the broth and cook until tender. At the finish add the vegetables and cook for about 5 min.

Borscht traditionally serves with sour cream and chopped dill, salo and pampushka.