Instructions

1. Place the meat, with the bone still in, in a pot. Add 2 liters of water, and bring to a boil. Once boiling, remove the foam with a skimmer, reduce the heat to low, cover, and simmer for 1.5 hours, occasionally skimming off any foam.
   
2. While the meat is cooking, peel and coarsely grate the carrot. Peel and finely chop the onion.
   
3. Heat a bit of oil in a skillet. Add the carrots, onions, and tomato paste. Mince the peeled garlic and add it to the skillet. Cook over medium heat for 10 minutes, stirring frequently.
   
4. Meanwhile, shred the cabbage. After the vegetables have sautéed for 10 minutes, add the cabbage to the skillet, mix well, add a little water, and cook covered for another 10 minutes. Remove from heat.
   
5. When the meat is cooked (after 1.5 hours), remove it from the pot.
   
6. Peel and cut the potatoes into 1-2 cm (about 1/2 inch) cubes.
   
7. Add the contents of the skillet and the potatoes to the pot with the meat broth. Season with salt, whole black pepper, and bay leaves. Cook over medium heat until the potatoes are almost done.
   
8. Meanwhile, remove the meat from the bones, finely chop it, and return it to the pot.
   
9. Peel and grate the beetroot using a coarse grater.
   
10. When the potatoes are almost cooked, add the grated beetroot, a bit of white vinegar, and a pinch of sugar to the pot. Stir well and cook until the potatoes are fully cooked (at least 5 minutes).
    
11. Remove the borscht from heat and let it rest a bit before serving. It can be served with sour cream and finely chopped fresh herbs (dill, green onions, parsley).