Borscht with Triple Meat and Vegetables

Sear the parsley root, celery root, half of the carrot, and half of the onion on high heat in a cast iron skillet or grill pan on each side until a crust forms.

Put the beets to boil whole in their skin.

Pour 2 liters of water into a pot, bring to a boil and add the charred roots. Bring to a boil again and add beef, chicken and tongue. After boiling, skim off the foam and reduce the heat. Simmer covered over low heat for at least 40 minutes until the meat is cooked. Remove the meat from the broth, strain the broth and place it back on the heat.

Add shredded white cabbage to the boiling broth. After it comes to a boil, reduce the heat and simmer covered.

Chop the remaining onion and carrot into thin strips. Sauté them in vegetable oil and add to the pot.

Peel the boiled beets, cut into cubes and fry with lemon juice. Transfer to a pot.

Peel the potatoes, cut them into sticks and add them to the boiling mixture.

Chop the tomatoes and sauté them. Transfer to a pot.

Cut the cooked meat into pieces and add it to the pot. If necessary, add hot water if the borscht becomes too thick.

Chop the garlic with a knife, fry it in vegetable oil with tomato paste and transfer to a pot.

Add a bay leaf. Simmer the borscht over low heat under a lid for 5–7 minutes, then remove from heat and let it steep.

Serve with sour cream, fresh parsley, homemade pampushky, or rye croutons rubbed with garlic.