Borscht with beef and beetroot classic

Pour water over the meat, add bay leaf.
Put on a large fire.
When the water boils, remove the foam.
Cook for 1.5 hours over medium heat.
After 1.5 hours, remove the bay leaf and meat.
Cut potatoes into cubes, chop cabbage, chop onion finely.
Crush the garlic and chop it finely.
Cut boiled meat into cubes.
Grate carrots on a fine grater.
Grate beets on a coarse grater.
Put meat, potatoes and cabbage in boiling broth.
Preheat a frying pan with 1 tablespoon of oil.
Lay out the beets and fry a little.
Add sugar and vinegar, mix well.
Add tomato paste and a little water, mix well.
Put out the beets for 1-2 minutes and transfer to the soup.
Fry the onion in a frying pan with 1 tablespoon of oil.
Add carrots, fry for 1-2 minutes.
Transfer to the soup.
Add bay leaf, garlic, salt and pepper to taste.

Borscht is a kind of beetroot—based soup, which gives it a characteristic red color. A traditional dish of the Eastern Slavs, the main first course of Ukrainian cuisine.
The dish has about a dozen varieties, which is connected with the separation of Ukrainian lands in the past, with the existence of different parts of the Ukrainian people in Russia, Poland, Moldova, Romania, Czechoslovakia, with the influence of various culinary customs and tastes on the formation of Ukrainian cuisine.
There are many regional varieties of borscht. In general, borscht can be divided into two types:
Hot (red) — this type of borscht is common in the cuisine of different peoples, especially popular in Russia and Ukraine;
Cold borscht, which is prepared mainly in spring/summer.
Red is made from potatoes (since the second half of the XIX century), cabbage, carrots, onions, parsley, dill and, of course, beetroot, thanks to which borscht becomes dark red (beetroot). Red borscht, as a rule, is cooked in meat and bone broth, although historically it was a simple peasant food, and meat was added to the dish only on holidays, on weekdays, crushed lard with garlic and onions was added.
When serving borscht, as a rule, it is filled with sour cream, excluding some varieties, for example, Odessa. They also serve fresh, usually rye bread, or dumplings with garlic sauce.
During the fast, borscht is cooked without the use of fat or meat, only with sunflower oil, with mushrooms, sometimes with fish. In the west of Ukraine, mushroom borscht with "ears" is traditionally prepared for Christmas — small dumplings made of egg dough stuffed with mushrooms.
Cold borscht is prepared mainly in spring/summer. It is based on pickled or boiled beets, in some regions kefir (or similar fermented milk products) is added, all other ingredients are added raw — fresh dill, green onions, parsley, garlic. After cooking, sour cream and steeply boiled eggs are added. They are eaten chilled, often with boiled potatoes instead of bread.