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Deep ruby beetroot and beef soup, sour and sweet at once, finished with a spoon of sour cream and a lot of dill. It tastes even better the next day.
Cover the 600 g brisket with 2.5 litres cold water, bring to a boil and skim off the foam. Add 1 onion and the bay leaves and simmer gently with the lid ajar for 90 minutes until the meat pulls apart easily.
Coarsely grate the 500 g beets and the 150 g carrot. Cook them with the second chopped onion in the 40 ml oil over medium heat for 12 minutes, then add the tomato paste and the 20 ml vinegar and cook 5 minutes more. The vinegar is what keeps the colour bright red.
Lift out the beef, dice it and return it to the pot. Add the 400 g diced potatoes, cook for 10 minutes, then add the shredded 300 g cabbage and cook for 8 minutes more until everything is tender.
Stir in the beet mixture and the 12 g crushed garlic, season with the salt and pepper and simmer for 5 minutes only, so the colour stays vivid.
Take the pot off the heat and let it stand covered for 20 minutes to settle. Serve with a spoon of sour cream and plenty of chopped dill in each bowl.
