Borscht with beef tail

Boil broth with tails. Rinse the meat and tails and cover them with water. Place on fire and cook for 2-4 hours.

Grate or chop the onion, carrot, and beetroot randomly. Fry everything in a pan with added sugar, vinegar, and tomato paste.

Strain the prepared broth and add chopped potatoes to it. Cook until the potatoes are half done.

Then add the chopped cabbage and beet sauté to the broth and potatoes.

Cook on low heat until ready. Adjust the borscht to taste with salt, sugar, and garlic.

Put sour cream, lard, red and green onions in the sauce bowls.

To serve.