Borscht with Baked Beets

Pour water over the beef with bones, salt it, and simmer over low heat for 1–1.5 hours until the meat is cooked through. If you're making borscht without meat, use ready-made beef, chicken, or vegetable broth — simply heat it up.

Peel the beets and bake them in the oven until half-cooked. Baked beets are juicier than boiled ones.

Slice the potatoes and put them in boiling broth. You can use just 1 potato or skip it entirely — the borscht will be even more delicious.

Shred or dice the cabbage and add it to the pot. Salt it, add allspice and a bay leaf.

In a skillet with olive oil, fry finely chopped onion until golden. Add grated carrots and beets, tomato paste, vinegar, and sugar. Stir and simmer over medium heat for about 15 minutes. If needed, add a little water to prevent the mixture from sticking.

When the potatoes are cooked but not overcooked, and the cabbage remains slightly crispy, add the stewed mixture to the pot. Cook for 4–5 minutes and turn off the heat.

Pass the garlic through a garlic press, add to the borscht together with finely chopped parsley, dill, and cilantro. Season with pepper. Let it steep for 15 minutes.

Serve borscht with sour cream. The dish tastes even better the next day.