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What's the first thing that comes to mind when you want soup? Borscht! And what if you want borscht in the winter? Then why not prepare it for the winter in advance? For this recipe, we take beef as the main meat, but not everyone likes it in soups. If you prefer more tender meat, feel free to take pork or chicken. It is better to take the meat on the bone so that the broth is more rich.

Step 1

Place the pan on low heat, pour water in and put the beef meat in. Add bay leaf, salt and pepper. When the water starts to boil, adjust the flame so that the water is just bubbling and cook with the lid half-closed for 50 minutes.

Step 2

Chop the vegetables into thin strips or grate them on a coarse grater. Fry the onion and carrot until half-ready, add the potatoes and garlic, reduce the heat and keep the lid on until done.

Step 3

Transfer the fried vegetables to another container. And fill the frying pan with beets, add sugar and vinegar. Fry for a couple of minutes, stirring. Then return the sauté to the frying pan and stir everything.

Step 4

Remove the beef and cut it into pieces, the bone can be removed.

Step 5

Add meat to the sauté, place the mixture in pre-sterilized jars and close with sterilized lids. Turn the jars over and cover with a blanket or towel until completely cool.