Ukrainian Borscht with Tomato Paste

Rinse the beef and cut it into large chunks. Boil water in a pot with a capacity of about 3 liters and place the meat in it.

After boiling, reduce the heat to medium. Skim off the foam during cooking. Cook the meat for 15 minutes.

Pour 1 cup of broth into a separate container — it will be needed at the end of cooking to restore the balance of liquid.

Finely chop 1 onion, 2 tomatoes, and 1 sweet pepper. Grate 1 carrot on a coarse grater.

Add the chopped sauerkraut to the broth. Stir and simmer for 15 minutes.

At this stage, start preparing the sauté (see steps 11–15).

Shred fresh white cabbage. Add to the soup, stir and simmer for 10 minutes.

Cut 2 potatoes into cubes. Add to the soup, stir and cook for 15 minutes.

Add the prepared roux to the broth, stir and simmer for 2–3 minutes.

Pour in the broth that was set aside earlier. Add salt and black pepper to taste, 1 finely chopped garlic clove, 1 bunch of fresh herbs (dill and parsley), 1 bay leaf. Increase the heat, bring to a boil and simmer for 10 minutes. Remove from heat.

Pour 1 tablespoon of vegetable oil into a pan and heat it up.

Add the chopped onion. Fry over medium heat, stirring, until golden brown — about 5 minutes.

Push the onion to the side. Add grated carrot and fry, stirring, for 5 minutes.

Mix the onion and carrot. Add 2 tablespoons of water and fry for 3 minutes.

Add the sliced tomatoes, sliced peppers and 70 grams of tomato paste. Simmer over low heat for 10–15 minutes.