Borscht with sour cream and dill

Name: borscht with sour cream and dill
Total time: 25 min
Yield: 4
Ingredients: 500 gram beef rinse; 2 tablespoon oil; 1 Red onion; 3 raw beet; 1 winter carrot; 4 tablespoon sour cream; 3 tablespoon fresh dill; 1 onion for the broth; 1 laurel leaf for the broth; 1 twig thyme for the broth; 1 clove for the broth; 2 peppercorns for the broth; 1 piece mace for the broth

Ingredients

500 gram beef rinse
2 tablespoon oil
1 Red onion
3 raw beet
1 winter carrot
4 tablespoon sour cream
3 tablespoon fresh dill

1 onion for the broth
1 laurel leaf for the broth
1 twig thyme for the broth
1 clove for the broth
2 peppercorns for the broth
1 piece mace for the broth

Directions

Heat the oil in a large pan and fry the onion on a low setting for about 5 minutes.
Fruit the beet and carrot for a few minutes. Pour the hot stock through a sieve with the vegetables and let the soup simmer for about 20 minutes.
Scoop the meat out of the sieve and cut it smaller. Add the meat to the soup and season with salt and freshly ground pepper.
Serve the soup with a dot sour cream and sprinkle with the chopped dill.