Beef Borscht with Fresh Garlic

Pour cold water over the beef and cook for 1.5 hours. Remove the meat, cut into small pieces and return to the broth.

Prepare the vegetables: chop the onion finely, grate the carrot on a medium grater, shred the cabbage into thin strips, cut the beets into thin strips.

Fry the beets in vegetable oil. Add vinegar and tomato paste (if the paste is thick, dilute it with a small amount of water). Simmer for 5–7 minutes.

Heat vegetable oil and fry the onion, then add the carrot and fry together. Cut the potatoes into cubes or sticks.

Add potatoes to the boiling broth and salt. When the broth comes to a boil, add the cabbage and simmer over low heat for 5 minutes.

Add the beets and cook for about 10 minutes. Then add the sautéed onions and carrots, bay leaf. Season with salt and pepper to taste. Add garlic, minced through a garlic press.

Remove the borscht from the heat and let it steep for 15–20 minutes. Pour into bowls, add sour cream and sprinkle with fresh herbs.