For the broth: 1 stalk of celery (remove the filaments)
1 carrot
1 onion
3 bay leaves
A few peppercorns
Salt
400 g beef on the bone (can also be done without meat or with pork chops)
N' don't forget to wash your hands after touching the raw meat
Add 3 liters of water (12 cups)
then cook for about 1h30
You can also use purchased broth (but it will have less taste and will be of lower quality)
During cooking, remove the foam that forms on the surface of the broth
Meanwhile, prepare the vegetables Here: 2 carrots
1 onion
Cook until golden brown
2 large beets
I protect with 1 sheet of baking paper, my cutting board
I keep the beet stems and leaves to make a candied salad
You have 2 options for preparing the beets (either you cut with a knife)
Or you grate the beets
I prefer this second version (it's more subtle in mouth)
3 large pom of earth
Place in water (to avoid their oxidation)
Grate 1/2 white cabbage
2 cloves of garlic
3 tablespoons of tomato puree
When the carrots/onion are golden, add the garlic and cook for 1 min more
The broth is ready, remove the meat and the vegetables (strain if necessary)
I keep the vegetables from the broth for a puree
Shred the meat
Put it back in the broth
Add 2 bay leaves
Add the beetroot
Add the drained potatoes
Add the tomato concentrate
And cook for 20 min
After 20 min, add the cooked carrots, onion and garlic
And add the white cabbage
And cook for 15 min more
After cooking, add 1 tablespoon of white vinegar or lemon juice
And 1 pinch of unrefined sugar
Cover and let stand 15 min before serving
For each individual portion, add 1 tablespoon of sour cream and a little dill ♥