Borscht
800g tomatos
800g fresh beetroot
600g rump beef
1 marrowbone
1 litre Stock
2 medium carrots, sliced
2 sticks celery, chopped
4 large potatoes, diced
2 large onions
3 cloves garlic
1 pinch cumin
½ bunch chopped basil
Butter
Sour cream to serve
Fry all vegetables except potatoes in butter, add meat and seal. Add about 1 liter of water and stew gently for a few hours with all other ingredients.
I sometimes lightly brown the beetroot and marrowbone in the oven before adding them to the pot.
