Borstsch

Boil the meat in 2 liters of cold water, skim and continue to simmer on low heat. Cut the beet, root and onion into small strips and simmer in a small amount of strained clear soup until al dente. Coarsely chop the white cabbage, add it with vinegar, sugar, potatoes and bay leaf spice to the beets, fill up with clear soup and simmer. Then season with 2 tablespoons of paradeis pulp, salt and pepper.

Add the sour cream at the table.

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