HOW TO MAKE BORSCHT SOUP

SAUTÉ THE ONION AND BEEF

1. Peel and finely dice the onion.

2. Heat 1 tablespoon of olive oil in a large pot and sauté the onion until soft and fragrant.

3. Add the diced beef and brown it on all sides.

ADD THE GARLIC AND TOMATO PASTE

1. Press the garlic cloves into the pot, then stir in the tomato paste. Cook for a few minutes to bring out its rich flavour.

2. Season generously with black pepper.

POUR IN THE BEEF BROTH

1. Add the beef broth and bring the soup to a gentle boil. Reduce the heat, cover the pot and let everything simmer for 90 minutes, until the beef starts to become tender.

PREPARE THE VEGETABLES

1. Meanwhile, peel the beetroot, potato and purple carrots.

2. Coarsely grate them along with the white cabbage. I use this kitchen gadget to make the job quick and easy!

ADD THE GRATED VEGETABLES

1. After 90 minutes, stir the grated beetroot, carrots, potato and cabbage into the pot.

2. Simmer for another 30 minutes, or until the beef and vegetables are tender.

SEASON THE SOUP

1. Add the sugar, salt and black pepper to taste.

2. Squeeze the lemon and stir the fresh lemon juice into the soup.

3. Let it simmer for a few more minutes to bring all the sweet, tangy and savoury flavours together.

SERVE AND ENJOY!

1. Ladle the hot Persian-style Borscht into bowls.

2. Top each serving with a generous dollop of sour cream and a few sprigs of fresh dill.