I love borscht very much. I cook it often. My kids like it too. They love the smell of rich borscht in the apartment.
Before preparing it, I carefully select the products. I believe that the key to a delicious borscht is what it will be made of.
The unique taste of borscht is guaranteed: first - roots, second - broth, and cabbage.

I always go for sweet large carrots, cylinder-shaped beets and potatoes.
I put the beef in a saucepan and covered it with cold water. added pork to a boil. I added a little salt and threw in the bay leaf. cooked the broth for 2-2.5 hours. Such long-term cooking at low temperature allows to obtain the most delicious and rich broth. fried beets.

Then she started cooking the frying. fried onions, carrots, chopped tomatoes and stewed until tender.
filtered the broth. peeled and chopped the potatoes and added them to the broth. then I added the meat.
let the cabbage go there. then fry and roll.

when the vegetables are ready, I added lard with garlic, which I prepared in advance. mix everything well and simmer over low heat for a few minutes and turn it off.
at the end I added red wine vinegar so that the broth tasted sour. and left for 15 minutes and then serve.