Borscht

with white cabbage

For 4 servings

3 onions

2 marrow bones

approx. 750 g soup meat

5 black peppercorns

½ stick of leek

2 carrots

½ celeriac

1 stalk of celery

200 g white cabbage

800 g beetroot

2 tbsp butter

3 tablespoons of vinegar

½ tsp sugar

1 tbsp tomato paste

salt

pepper

Preparation time: approx. 25 minutes
plus cooking time: approx. 2 hours, 55 minutes

Per serving approx. 340 kcal / 1424 kJ 32 g E, 16 g F, 12 g KH

1  Peel and halve onion. Bring 1.5 liters of water to the boil with the bones. Pour in the meat, add the halved onion and peppercorns and simmer over low heat for about 2 hours.

2  In the meantime, wash, clean and cut the leek. Clean, peel and dice the carrots and celery. Add the vegetables about 30 minutes before the meat is done cooking.

3  Remove the meat from the broth and cut into bite-sized pieces. Pour the broth through a sieve and collect it. Set the vegetables aside. Peel and chop the remaining onions.

4  Clean, wash and slice the white cabbage. Peel the beetroot and cut into long sticks. Heat the butter and sauté the onion cubes until translucent. Add the beetroot and cook for about 5 minutes. Pour part of the stock until the beetroot is covered. Add vinegar, sugar and tomato paste and simmer over low heat for 15 minutes.

5  Add the white cabbage, pour in the rest of the stock and simmer covered for another 30 minutes. Add the meat and some of the vegetables you set aside and heat again briefly. To taste.