Borscht, with Difference

Summary

Ingredients

• 4 chop (s)
• 1 kg potato (s)
• 1 small Head white cabbage
• 3 small carrot (s)
• 2 onions)
• 3 bay leaves
• 2 ½ liters water
• 0.5 tube ½ tomato paste
• oil
• salt and pepper
• Parsley, finely chopped
• Sour cream

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Instructions

1. Peel the potatoes, cut in half and place in a bowl with cold water. Quarter the cabbage, cut out the stalk and cut the cabbage into fine strips. Peel the carrots and cut into 2.5 cm pieces and dice the onions.
2. Fill a large saucepan with 2.5 liters of water and cook the chops in one piece for about 30 minutes. After 20 minutes, add a teaspoon of salt. Take the cooked meat out of the pot and place on a plate.
3. Add the potatoes and carrots to the water and cook on medium heat for about 20 minutes. Add the white cabbage and cook for another 15 minutes. In the meantime, lightly fry the onions in a pan with oil and add the tomato paste. Put the tomato paste onions and the bay leaves in the saucepan. Cut the meat into pieces and add it to the soup again. Season to taste with salt and pepper
4. Serve sprinkled with parsley and serve with sour cream.