Wash the meat, put it in a large saucepan, pour 3 liters of water. Bring to a boil, remove the foam, salt. Add all peppercorns. Cook for 1.5–2 hours. Remove the finished meat from the broth, chop coarsely and return to the pan.
Peel the beets, grate on a coarse grater. In a frying pan, melt 50 g of finely chopped bacon, add beets, pour in vinegar and 1-2 tbsp. l. broth. Simmer until beets are soft, 15-20 minutes. At the end, add tomato paste, mix.
Cut potatoes into quarters. Remove the seeds from the sweet pepper, chop coarsely. Shred the cabbage. Add potatoes, cabbage and peppers to a saucepan with cooked meat and broth, after 5-10 minutes. - stewed beets. Peel carrots, onions, parsley root, finely chop, fry in lard, stirring (5-7 minutes), and also put in a saucepan. Continue to cook over low heat until the potatoes are cooked.
In a mortar, crush the remaining finely chopped bacon, garlic and herbs into a homogeneous gruel. Put the resulting mixture into a saucepan with borscht, add bay leaf. Bring to a boil under the lid, remove from heat, let it brew for 10 minutes.
Serve with sour cream and donuts rubbed with garlic. If desired, you can make the borscht spicier by dropping a hot pepper pod into the plate for a short while.