Ingredients:
500 g of pork (you can use beef or chicken)
1 large bulb
2 carrots
1 beetroot
3 potatoes
1/4 medium cabbage
3 tomatoes or 2 tablespoons of tomato paste
3 cloves of garlic
2 bay leaves
Salt, pepper, herbs to taste
2 tablespoons of oil for frying
Sour cream for serving
Preparation:
Meat preparation:
Cut the meat into medium pieces and put it in a pan with water. Bring to a boil, remove the foam and cook over low heat for about 1-1.5 hours until the meat is ready.

Preparation of vegetables:

Cut the onion into small cubes.
Grate carrots and beets on a large grater.
Cut the potatoes into cubes.
Chop the cabbage.
Pour boiling water over the tomatoes, remove the skin and cut into cubes (if you use tomato paste, just set it aside for now).
Roasting:
Heat the oil in a pan and fry the onion until golden. Add carrots and beets and fry for a few more minutes. Add tomatoes (or tomato paste) and stew everything together for 5-7 minutes.

Preparation of borscht:
Add potatoes to the pot with meat and cook for 10 minutes. Then add the cabbage and cook for another 5-7 minutes. Add roasted vegetables, bay leaf, salt and pepper to taste. Cook for another 10-15 minutes until all the vegetables are soft.

Completion:
Add chopped garlic and greens to taste, remove from heat and let the borscht infuse under the lid for another 10-15 minutes.

Innings:
Serve the borscht hot with sour cream and fresh bread. Bon appetit!