Summary

Ingredients

• 500 g beef brisket
• 2 liters water
• a bit salt
• 2 onions)
• 1 bunch soup greens
• 1 bay leaf
• 30 g butter
• 500 g beetroot
• 3 tablespoon white wine vinegar
• some black pepper
• 1 teaspoon sugar
• 5 tomato (s), peeled
• 1 small white cabbage
• 100 g ham, cooked
• 2 sausages, Viennese, as desired
• 0.5 ½ bunch parsley
• 1 teaspoon caraway powder
• 200 g sour cream
• 0.5 ½ bunch dill

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Instructions

1. Dice the beetroot, onions and peeled tomatoes.
2. Put on the beef brisket with water, salt, half of the onion cubes and soup greens and cook for about 1 hour. Remove the meat and dice it, set aside. Sieve the stock and collect the stock.
3. Fry the beetroot and the other half of the onion cubes in butter. Simmer with 1/8 of the stock and the chopped, peeled tomatoes for 50 minutes.
4. Meanwhile, clean the white cabbage, drain it and cut it into fine strips. Cut the ham into small cubes, slice the wiener, and chop the parsley. Cook everything with the meat cubes you set aside in the remaining meat stock. Then pour the beetroot broth together and let it simmer together.
5. Briefly stir the sour cream until creamy, finely chop the dill.
6. To serve, garnish the soup with sour cream and chopped dill.