Preparation Cut white cabbage into coarse strips. Cut beet into matchstick shapes. Finely dice onions. Coarsely chop peeled tomatoes.
Cut shoulder of ham and beef brisket into two-by-two centimeter cubes. Cut frankfurter sausage into slices.
Preparation Sauté onions in butter, add beet and white cabbage, sauté briefly. Add peeled tomatoes and bay leaf seasoning, pour in clear soup, simmer briefly on low heat.
Add ham, beef brisket and sausages, season with sugar, vinegar, salt and pepper and parsley and keep at boiling point for a short time.
Serve the borscht on two deep plates and finish with sour whipped cream. Serve with rye bread.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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