Beet Soup

Ingredients (serves 5–6):

Pork or beef on the bone – 400–500 g
Potatoes – 4–5
Beets – 2 medium
Carrot – 1
Onion – 1
White cabbage – 300–400 g
Tomato paste – 2 tbsp
Vegetable oil – 3 tbsp
Garlic – 2–3 cloves
Bay leaf – 1–2
Fresh herbs (dill, parsley) – to taste
Salt, black pepper – to taste
Sour cream – for serving

Instructions:

1. Cook the broth: cover the meat with 2 liters of water, bring to a boil, skim off the foam, and simmer for 1–1.5 hours.
2. Add diced potatoes to the broth.
3. In a skillet, sauté onion and carrot in oil. Add grated beets, a little lemon juice or vinegar (to preserve color), tomato paste, and simmer for 5–7 minutes.
4. Add the sautéed mixture to the pot.
5. Add shredded cabbage and cook for another 10–15 minutes.
6. Finally, add minced garlic, bay leaf, salt, and pepper.
7. Let the borscht rest with the lid on for 15–20 minutes before serving.
8. Serve with sour cream and green onion