Borscht with Fresh Beets, Sauerkraut and Beans

Boil beef broth with bones for about an hour.

While the broth is cooking, grate the carrots and beets on a coarse grater. Finely chop the onion. Choose smaller vegetables so the borscht doesn't become too thick.

Cut the lard into pieces and place on a frying pan. Fry, turning occasionally, until both sides are covered with a crust. Cover with a lid to avoid splattering. If you don't want to use lard, replace it with vegetable oil.

Remove the pieces of lard and discard them. In the same pan, add the onion and carrot, fry until the onion is golden. Then add the beets and fry for 3 minutes.

Add sauerkraut with its juice, sprinkle with sugar, mix well and fry for 5 minutes.

Add tomato paste, stir and fry for about 10 minutes, stirring constantly.

Cut the potatoes into cubes. Remove the beef from the broth, place it on a cutting board and slice it. Add the potatoes to the pot with the broth.

Transfer the contents of the pan into a pot with potatoes and broth. Simmer for 20 minutes.

Pour boiling water over the tomato, remove the skin, dice it, and add it to the pot.

Cut the cooled meat into small pieces and place in a pot.

Salt to taste and add canned beans.

Boil for 15 minutes. Squeeze the garlic cloves into the borscht. When the potatoes are completely cooked, the dish is ready.