Borsch

Put the beef in a saucepan, cover with water and cook for an hour and a half.

Remove the cooked meat from the broth and cut into pieces.

Put the chopped beef back into the broth.

Chop the cabbage into small strips.

Chop the onion very finely.

Grate the carrot on a medium grater.

Cut the beets into small cubes or thin strips.

Now fry the beets a little in vegetable oil, add tomato paste and simmer for another 5 minutes.

In a separate frying pan (if not, then free from beets), fry the onions and carrots in vegetable oil.

Cut the potatoes into cubes and add them to the beef, putting them on the fire.

When the broth boils, add the shredded cabbage and simmer for about 5-6 minutes.

Add beets and cook for another 10 minutes, then add carrots, onions and bay leaves.

Pepper and salt to taste.

Squeeze the garlic through the garlic maker and remove the borscht from the heat.

Let it brew for 30 minutes.

Serve with sour cream or mayonnaise and garnish with fresh herbs.