Beef Borscht with Fresh Cabbage

Prepare a meat broth. It should be ready with pieces of meat — this way the borscht will turn out richer and more flavorful.

Peel the beets and grate them finely. Place in a saucepan, add 1 teaspoon of sugar and 500 ml of water. Bring to a boil and immediately remove from heat. Drain the fresh beet juice into a separate dish and set aside.

Add 2 thinly sliced onions, butter, and fat from the broth to the beet pulp. Stew over low heat. Grate 2 carrots and add them to the vegetables. Add 3 large tomatoes or 6 small ones, finely chopped beforehand. Stew until the vegetables are semi-soft.

Add 3 potatoes cut into sticks or cubes to the boiling broth. Bring to a boil.

Shred the cabbage as thinly as possible. When the potatoes come to a boil, add the cabbage and bring to a boil.

Transfer the stewed vegetables (beets, carrots, onions) to the main pot with cabbage. Bring to a boil, then reduce the heat and simmer for a few more minutes. The vegetables should be soft but not overcooked.

Add the reserved beet juice and fresh herbs. Once the borscht comes to a boil, turn off the heat. Let it steep for 15–20 minutes before serving.

Serve borscht with sour cream, fresh herbs, and adjika on the side so everyone can add them to taste.