Ukrainian Borscht with Beets and Beef

Pour cold water over the beef brisket completely. Bring to a boil, remove foam with a skimmer. Reduce heat and simmer for 40 minutes.

Chop one onion and one carrot. Char them in a dry pan without oil until lightly charred. Add to the broth.

Continue cooking the broth for about 2.5 hours. Add a bay leaf and remove from heat.

Remove the meat from the bones, cut it into small pieces and return it to the broth.

Rinse the beans. Cook them in a separate pot until half-cooked, then drain the water.

Grate the beets on a coarse grater. Sauté them with tomato paste in a pan with oil.

Cut the potatoes into arbitrary pieces and add to the prepared broth. Cook until half done.

Add the canned beans and bring the soup to a boil.

Shred the cabbage and add it to the borscht. Chop the remaining onion and carrot, sear them in a dry pan and add to the soup.

When the soup comes to a boil, add the sautéed beets. Bring the borscht to a boil and remove from heat.

Pass raw unsalted lard and garlic through a meat grinder. Add the mixture to the prepared borscht.

Serve borscht with sour cream and pampushky.