Classic Borsch

Step 1 of 19

Cover the meat with water and cook for 1.5 hours.

Step 2 of 19

Cut the meat into small pieces.

Step 3 of 19

Return the meat to the broth.

Step 4 of 19

Finely chop the onion.

Step 5 of 19

Grate the carrot on a medium grater.

Step 6 of 19

Cut the cabbage into thin strips.

Step 7 of 19

Cut the beetroot into thin strips.

Step 8 of 19

Sauté the beetroot in vegetable oil.

Step 9 of 19

Add tomato paste and vinegar (if the paste is thick, add a little water). Stew for 5–7 minutes.

Step 10 of 19

Sauté the onion in vegetable oil.

Step 11 of 19

Add the carrot to the onion and sauté.

Step 12 of 19

Cut the potato into sticks or cubes.

Step 13 of 19

Place the potato in the boiling broth and add salt.

Step 14 of 19

After it boils, add the cabbage. Cook over low heat for 5 minutes.

Step 15 of 19

Add the beetroot and cook for 10 minutes.

Step 16 of 19

Add the sautéed onion and carrot.

Step 17 of 19

Add bay leaf, and if necessary, add salt and pepper.

Step 18 of 19

Add garlic pressed through a garlic press. Remove from heat and let it sit for 15–20 minutes.

Step 19 of 19

Pour the borsch into bowls, add sour cream and sprinkle with greens.