Red Borscht | Recipe | Kitchen Stories

Ingredients

• 800 g beef chuck
• 2500 ml water
• 1 small red cabbage
• 1 medium red beet
• 2 medium carrots
• 1 cup celery
• 2 medium potatoes
• 1 big cup tomato sauce
• 1 tbsp finely chopped ginger
• 1 red onion
• 2 cloves garlic
• 3 tbsp salt
• 1 tsp black pepper
• 4 bay leaves
• 1 small bunch of parsley or dill
• crème fraîche