Cut the meat into small pieces, put it in a saucepan, add water and let the broth cook for 40 minutes. After boiling, reduce the heat to minimum, remove the foam and prepare the vegetables.
Grate the zucchini, carrots and beets and set aside in different containers for now.
Coarsely chop the white cabbage and cut the potatoes into cubes.
Finely chop the garlic and chop the fresh dill (it can be replaced with dried).
Pour vegetable oil into a heated frying pan, put onion and fry for 2-3 minutes. Then add carrots and keep on the fire for another 3-5 minutes.
Transfer the fried carrots and onions into the broth.
In a frying pan, fry the grated beetroot and chopped white cabbage until the vegetables become soft (about 5-7 minutes).
Pour boiled water (0.5 cup) into the frying pan where the beets and cabbage are fried. Add 2 tablespoons of tomato paste and simmer for another 5-7 minutes.
Before pouring the contents of the frying pan into the pot with the broth, add some finely chopped dill to the beets.
Add grated zucchini, sauerkraut (squeeze out excess brine) and chopped garlic to the borscht, add salt, peppercorns and a couple of bay leaves. Cook for another 5-7 minutes.
Kuban borscht is best eaten freshly prepared, but it does not lose its taste even when reheated.