For the broth:
- 1.5–2 liters of water;
- 400–500 g pork or beef on the bone.
For frying:
- 2 small beets;
- 1 medium carrot;
- 3 medium onions;
- 4-5 tablespoons of vegetable oil;
- a pinch of citric acid, a little table vinegar or ½ lemon;
- 2 tablespoons tomato paste.
For borscht:
- 300 g fresh white cabbage;
- 4 medium potatoes;
- salt - to taste;
- 1–2 dried bay leaves;
- greens - to taste;
- 1 clove of garlic - optional;
- a pinch of ground cloves - optional;
- a pinch of ground black pepper - optional.