It so happens that I love to cook, and my borsch is even legendary. In my family, the recipe and the ability to cook borsch were passed down from man to man. For example, my father taught me how to cook, and his father taught him. This is a real Zaporizhzhia borsch, or at least not the worst variation of it)

So, I couldn't think of anything better than to draw a recipe for my borsch. You can keep this picture, because it shows all the ingredients in the same amount as in the recipe!

This is usually a 7-liter container.

1. Put water on the fire (or in a slow cooker).
It is better to take a small head of young cabbage. Finely chop it. Then cut 3 medium potatoes into cubes. Throw the cabbage and potatoes into the water.

2. Grate 3 tomatoes (you can use just tomato paste) and 2 small beets.
Make the frying. Finely chop the onion, bell pepper and grate the carrots. Add salt and pepper to taste. When the onions are slightly browned, add the beets and tomatoes. Squeeze lemon juice into the grated beets.

3. After this stage is completed, I fry the meat a little in the same pan. I prefer beef (but it doesn't matter). I cut the meat into medium slices. Add salt and pepper to taste.

4. Add the roast and meat to our container. When almost everything is ready, add a piece of bacon (preferably fragrant) and butter. And add 2 small cloves of garlic (but this is to your taste).
Of course, salt and pepper, bay leaf. I also add red hot pepper, because I like my borscht to be spicy.

5. Add a lot of finely chopped herbs before serving. Enjoy your meal ☺️🥣

Meat 500-600g
Tomatoes - 3 pcs
Beetroot - 2 pcs
Onions - 1 pc
Carrots - 1 pc
Cabbage - 1 pc (small)
Bell pepper - half
Potatoes - 3 pcs
Lemon - 1 pc

Salt - to taste
Bay leaf - 1-2 pcs
Garlic - optional 2 cloves
Hot red pepper - optional
Butter - 50 gr
Lard - 50-100 gr