Borscht with Corn and Smoked Meat

Ingredients

Smoked beef 200 g

Cabbage 200 g

Corn 1 head

Beets 3

Carrots 1

Onion 1

Salt

Tomatoes 2

Bay leaves 2

Vegetable oil

Black peppercorns 4

Lemon 1/2

Wash the beets thoroughly, wrap each in foil, and bake in a preheated oven at 200°C for 40 minutes. Remove from the oven and let cool.

Pour oil into a frying pan and fry the onion and carrot, cut into thin strips. Add finely chopped tomatoes and stir. Add the baked beets (peel and dice them beforehand). Simmer the vegetables for 5 minutes.

Thinly slice the cabbage, place it in a saucepan with 1.5 liters of water (pre-boiled), and cook for 5 minutes. Add the stewed vegetables, bay leaf, juice of half a lemon, peppercorns, and salt, and stir.

Cut off the corn kernels, add them to the borscht, bring to a boil, and turn off the heat. Cover and let the borscht steep for 30 minutes. Ladle the borscht into bowls and add the finely diced meat.

Enjoy!