Borscht

Add beef with spices and salt to the boiling water and cook for 100 min on 1 or possibly on automatic setting 5 to 6 in a closed saucepan (half an hour in the Kelomat ). Peel beet, carrots and onions, grate coarsely with shredder, chop parsley. Heat fat in a saucepan, cook vegetables on 2 or possibly automatic heat 5-6 until soft, then add chopped tomatoes, vinegar and sugar. Close pot, steam vegetables for 20 min, then add chopped cabbage and maybe a little bit of beef broth, steam for another 15 min. Then pour remaining beef broth over vegetables.

Cut peeled potatoes into cubes, add to borsch form, cook for 15-20 min. Add tomato cubes 5 minutes before the end of cooking. Season soup with salt, sugar, vinegar and pepper. Fill into plates and put 1 tbsp. sour cream on each borsch, serve on the spot.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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