Borscht

2 onions, chopped
50g butter
1kg beef, preferably on the bone
4L water
whole black peppercorns (4-5 each)
2-3 bay leaves
2 carrots, grated
4 beetroot, grated
1/2 cabbage, shredded
4 potatoes, diced
1-2 red capsicums, chopped
2 stalks of celery, chopped
small bunch of parsley
chopped dill and soured cream to serve

In a large pot gently soften the onions and the carrots in the butter, then pour in the water and place the meat in the pot as well, along with the spices, salt. Put a lid on the pot, bring to the boil, then reduce the heat and let it all simmer for about 1 hour – you will know it’s ready when the meat is tender, falling off the bone.

Next add the beetroots, potatoes, celery, capsicums to the pot along with the parsley, bay leaves. Carry on cooking for about 30 minutes, or until the beetroot is cooked. The final addition will be cabbage, which will only need up to 10 minutes as it is criminal to overcook it. The soup is now ready, serve with a large dollop of soured cream and chopped dill. I also recommend to serve it with rye bread and sliced garlic.