• Meat (beef or pork) – 1 kg;
• Potato – 500 g;
• Cabbage – 300 g;
• Beetroot – 400 g;
• Carrot – 200 g;
• Onion – 200 g;
• Tomato paste – 3 tbsp;
• Garlic – 3 cloves;
• Bay leaf;
• Salt;
• Pepper;
• Vegetable fat;
• Culinary plants.

1. Prepare the broth first. Put meat into the saucepan with 3-4 liters of water and boil it for two hours. Take meat out of the saucepan and cut it into pieces or dice. Put them into the broth.

If you want to cook vegetarian borscht you just skip this step and use 3-4 liters of water.

1. Chop up onions, carrots.
2. Cut cabbage and beetroot into sticks.
3. Take frying-pan, add some vegetable fat and slightly fry beetroot, then add tomato paste and stew for 5-7 minutes.
4. Take another frying-pan, add some vegetable fat and slightly fry onions for 2-3 minutes, add carrots and fry for another 2-3 minutes, stirring occasionally.
5. Cut potatoes into dice and boil broth. Put potatoes into boiling broth, season with salt.
6. Add cabbage in a few minutes and boil for about 5 minutes.
7. Add beetroot mixed with tomato paste and boil for another 10 minutes.
8. Add onions with carrots, bay leaf, minced garlic, pepper, culinary plants.
9. Remove from heat, wait for 15-20 minutes and serve borscht.