Step 1: Cook the broth
Fill a saucepan with cold water, add the meat, and place over medium heat. The broth will be more flavorful if you use meat on the bone. Keep an eye on the broth and skim off any foam before it boils. Once the liquid boils, cover the saucepan and simmer for an hour and a half.
Step 2: Make the frying
Wash and peel the beets, carrots, and onions. Grate the beets on a coarse grater and the carrots on a medium grater. Chop the onion into small cubes.
Pour oil into the pan and turn the heat to medium. Fry the onion and carrot, stirring, for about 5 minutes. Then add the beets. Add citric acid, vinegar, or lemon juice. This will give the borscht a truly red color and a pleasant tartness. Cook for another 5 minutes. Then add the tomato paste, stir, and simmer for another 5–7 minutes.
Step 3: Assemble the borscht
Once the broth is cooked, remove the meat. While it's cooling, add shredded cabbage. After 5-10 minutes, add the julienned or diced potatoes.
You can vary the order in which you add the vegetables. If the cabbage is young, it's best to add it after the potatoes. Or at the same time if your potato variety cooks quickly. While the potatoes are cooking, remove the meat from the bone and dice. Return it to the soup. Season with salt to taste. Add the sautéed vegetables and stir.Add the bay leaf and finely chopped herbs. Cover the pan with a lid and cook for another 5–7 minutes.For added flavor, you can add a little crushed garlic, ground cloves, or black pepper to the pan. Let the borscht simmer, covered, for 5–10 minutes.
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