Classic Homemade Borscht

Cover the meat with cold water, bring to a boil, skim the foam, and simmer over low heat for about 1 hour until tender.

Dice the potatoes and add them to the broth, cooking until half-done (about 8–10 minutes).

Shred the cabbage and add it to the pot with the potatoes, cooking for another 5–7 minutes.

Finely chop the onion, grate the carrot, and grate or thinly slice the beets. Sauté the onion and carrot separately until soft, then add the beets and simmer briefly (you can add tomato paste to taste) before transferring everything to the pot.

Return the sliced meat to the soup, season with salt and pepper, bring to a gentle simmer, and let it rest off the heat for 10–15 minutes.

Serve with chopped fresh herbs, a clove of garlic, and a slice of salo or garlic rolls (pampushky).