Bortsh/Борщ.

Winter this year is not giving up easily, this calls for a hearty dinner. Bortsh is perfect for the freezing conditions we are currently enjoying. With bortsh , there are as many recipes as there are families. There is no right or wrong recipe , it is simply a matter of taste. It can also be made as a veggie option, just replace the stock with the vegetarian one. This recipe serves 6 with leftovers.I use my LeCreuset 24 for this, approximately 4 ltr.
For the stock we need:
500gr beef brisket
1 carrot
1 onion
2 garlick cloves
4-5 black peppercorns.
Put all in the saucepan fill up with  water, bring to the boil, remove the foam, simmer for about 2-3 hours. Take the meat out, strain the stock, discard the carrot, onion.
For the bortsh:
3-4 medium beetroots
half a medium green cabbage
1 red pepper
1 small hot pepper
4 tbsp of tomato puree
1 tin of chopped tomatoes
2 carrots
2 potatoes
1 tbsp of red wine vinegar
a pinch of sugar
salt and black pepper to taste

 Grate the carrots, sautee them together with the tomatoes , tomato puree, chopped up red pepper, hot pepper(if you don't want it spicy, forget the hot pepper) for about 15 min. Cube the beef add it to the  vegetables, sautee for a further 10 min., add vinegar and sugar. Set aside.
Bring the stock to the boil add cubed beetroot, followed by chopped up cabbage and potatoes (allow 5min. interval between them). Simmer for further 10-15 min, or untill the vegetables are cooked, add the sauteed vegetables to the pot,add salt and pepper to taste, simmer for further 5 min. Switch off. Let it stand for at least 3 hours before reheating and serving or ideally let it stand overnight.
Best served with a generous dollop of soured cream(I love to squeeze a couple of cloves of garlic in it) and plenty of fresh bread! If you have a chance to get a proper rye bread loaf, fry a few slices to go with the bortsh. It's naughty but ever so nice.