There are at least 25 officially recognized borscht recipes: Chernihiv, Hetman, Poltava; borscht green, cold; with prunes and beans... And you can eat borscht from dawn to dusk - although many prefer the opposite.
Peel vegetables. Cut the onion into cubes, carrots, beets, peppers, cabbage, eggplants and potatoes into large strips.
Fry carrots in 2 tbsp. l. vegetable oil for 3 minutes, add the onion, fry for another 2 minutes.
Add chopped tomato and tomato paste. Cook over low heat for 3 minutes, add the beets and cook for another 15 minutes.
Boil the broth, put in it 4 tbsp. l. browned vegetables and cabbage. Cook under a lid over low heat for 7 minutes, add potatoes, and after 5 minutes. - eggplant.
After another 5 min. put the remaining fried vegetables and beans, cook everything together over low heat for another 10 minutes. Cut the parsley root into small strips, chop the greens.
Fry the root in the remaining vegetable oil and add it to the borsch along with the greens. Remove from heat, season with lard, crushed in a mortar with garlic, cover and let it brew for 15-20 minutes.