BORSCHT

Pour water into a pot, add the meat, and place over heat. Skim off the foam and simmer on low for 2 hours.

Slice the onion into strips, and coarsely grate the bell pepper, 2 beets, and carrots. Sauté the onion and pepper, then add the carrots and tomato paste. A couple of minutes later, add the beets, salt, and sugar. Simmer for 10 minutes.

Remove the finished meat and strain the broth. Drop the potatoes into the broth. Once they are done, add the cabbage and salt, and cook for 5-7 minutes. Add the sautéed vegetable mixture, the meat, and black pepper.