Barščiai – hot beetroot soup with beef

Ingredients (serves 5)

• Stewing beef (lean, raw)400 g
• Beetroot500 g
• White cabbage300 g
• Potatoes (raw)400 g
• Carrot150 g
• Onion100 g
• Tomato purée30 g

Also: Bay leaves, allspice, vinegar, garlic, dill, salt, water (~2 l)

Method

1. Cut the beef into 2–3 cm pieces, put them in a large pan and cover with 2 l cold water.
2. Bring to the boil over high heat and skim off the foam. Add the bay leaves and a few allspice berries and simmer covered over low heat for 1 hour, skimming off the foam now and then.
3. While the meat cooks, peel and dice the potatoes, cut the cabbage into thin strips, grate the carrot and finely chop the onion. Peel the beetroot and grate it coarsely.
4. Add the potatoes, cabbage, carrot and onion and salt lightly. Cook over medium heat for 15 min, until the potatoes are soft.
5. Add the beetroot, 30 g tomato purée and 1 tbsp vinegar. Cook over medium heat for another 10 min, until the beetroot is soft.
6. Check the beef is tender. If it's still tough – simmer over low heat for another 10–15 min.
7. Remove the bay leaves, press in the garlic, taste and, if needed, salt lightly. Serve sprinkled with dill.
8. Cool leftovers within 2 hours and keep in the fridge for up to 3 days, or freeze.