Red beef borscht

Ingredients:

• 1/2 medium head of cabbage, shredded
• 2 stalks celery, sliced
• 1 medium onion, diced
• 1 carrot, cut into cubes
• 4 beets, diced
• 10 cups beef broth (about 2 liters)
• 2 cups boiled beef, cut into large strips
• 1 large parsnip, cut into large cubes
• 1 tbsp tomato paste
• Vegetable oil
• Bay leaf
• Thyme
• Salt
• Sour cream
• Dill

Preparation:

1. In a large saucepan, sauté the cabbage, celery, onion, carrot, and parsnip in a small amount of oil. Add the thyme, 1 tablespoon of tomato paste, bay leaf, and 10 cups of beef broth. Simmer for 30 minutes.
2. Fry the beets in a frying pan over medium heat. Add the beets to the borscht, then the beef, and simmer for another 15 minutes.
3. When serving, season the borscht with sour cream and sprinkle with fresh dill.