1
In a large pot, bring the water to a boil and add the meat, bay leaf, peppercorns, whole onion, whole carrot, and salt. Simmer on low heat for about 1½ to 2 hours, skimming off any foam. Once the broth is ready, remove the meat, discard the onion and carrot, and strain the broth, if needed, and return to the pot.
1
Heat the sunflower oil in a sauté pan, add the grated beets and sauté for about 5 minutes, until softened. Add the vinegar (to keep the bright color), tomato paste, and a little broth. Simmer for 10 minutes, stirring occasionally.
2
Bring the broth to a simmer, add the diced potatoes and cook for 10 minutes. Add the shredded cabbage and continue to simmer.
3
Meanwhile, in a separate sauté pan, heat some oil and sauté the diced onion and grated carrots until soft, about 5 minutes. Add them to the pot with the broth. Stir in the cooked beets, sugar, salt, and black pepper. Let everything simmer for another 10 to 15 minutes.
4
Add the minced garlic and chopped fresh herbs. Turn off the heat and let the borscht rest for 10 to 15 minutes before serving. Serve hot with a dollop of sour cream and a sprinkle of fresh dill or parsley. Enjoy with rye bread or pampushky (Ukrainian garlic rolls).