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Russian borscht is a traditional first course for the people of our country. This soup should be rich and filling, so choose meat on the bone. To preserve the bright color, add the beetroot fry only at the very end of cooking. The finished borscht goes well with sour cream, herbs and garlic croutons.

Step 1

Place the meat in a saucepan, add water and put it on the stove to cook. You can add a bay leaf, half an onion and a small carrot to the broth – it will taste better. After boiling, reduce the heat to a minimum.

Step 2

Shred the cabbage and cut the potatoes into cubes or strips.

Step 3

Add shredded cabbage and chopped potatoes to the broth.

Step 4

Grate the carrots and beets on a coarse grater or cut them into thin strips.

Step 5

Chop the onion as you usually chop it for hot dishes, cut the tomatoes into cubes.

Step 6

Place the frying pan on medium heat, pour in the vegetable oil. When it is hot, add the beets and carrots.

Step 7

Stir the vegetables and add the onions and tomatoes.

Step 8

Fry the vegetables until they are soft and roughly uniform in color, remembering to stir regularly.

Step 9

When the vegetables are ready, transfer them to the pot where the meat, cabbage and potatoes are boiled. Cook for another 15-20 minutes.

Step 10

Add dried or fresh herbs, salt, a few black peppercorns, let it cook for another 5-10 minutes. Check the soup for readiness and turn it off.