Beef Borscht with Tomato Paste

Grate the carrots on a medium grater. Chop half of the onion into small pieces. Shred the cabbage and slice the tomato.

Put the vegetables in a pot, pour in 200 ml of water and add 2 tablespoons of tomato paste. Salt, pepper, and add 1 tablespoon of dried parsley.

Stew the vegetables for 15–20 minutes over medium heat.

Pour 3 liters of water into a 4-liter pot and bring to a boil. Cut the potatoes and meat into pieces.

Add potatoes and meat to boiling water.

Place the stewed vegetables in boiling broth. Add 1 tablespoon of butter, 2 tablespoons of tomato paste and 2 tablespoons of dried parsley.

Gradually pour the beaten egg white in a thin stream, stirring the borscht. Season with salt and pepper to taste.

Reduce heat to medium and cook for 15–20 minutes.

Bring the borscht to a boil and cook for another 2–3 minutes. Remove from heat.

Let the borscht steep for a few minutes. Serve with sour cream and fresh parsley.