As the main dish of Ukrainian cuisine, borscht has endless recipes. They often differ even in neighbouring villages of the same region, not even mentioning different cooks. However, there are common regional recipes of borscht - for instance, Odesa borscht with sweet pepper, cabbage-free Lvov borscht or Polissya borscht with mushrooms.

First, prepare the broth. Wash the meat, put it in a pot and pour in cold water. When the beef boils, remove the foam and cook the broth for another 20 min.

Peel beetroot, grate on a large grater and fry in oil. Add a little meat broth and stew on a low heat.

Finely chop onions and fry in oil until golden color. Add the carrots, pour some more broth and stew for another 3-5 minutes.

Peel the potatoes, cut into cubes, add to the broth and wait until it boils.

Put the shredded cabbage in the broth and cook for 15 min more. Add salt, pepper, stewed beets, herbs and bay leaf.

Cover the pan with a lid and cook for another 5-7 minutes. Remove from the heat and let it steep.

TIPS:
You can add fresh lemon juice or vinegar if preferred, it will keep borsch in nice uniform colour.

Enjoy!