Don red borscht

To make broth, peel one head of garlic and onion from the outer skin.

Place the meat in a pot, pour in a liter of cold water, bring to a boil over medium heat, cook for 5 minutes, then drain.

Pour 3 liters of water over the meat, add randomly chopped carrot, 2 celery stalks, parsnip root, a teaspoon of peppercorns, 2 bay leaves, and a tablespoon of salt. Bring the water to a boil, reduce the heat and simmer the broth for about one and a half hours.

Cool the broth, remove the meat, discard the vegetables, keep the meat, and strain the broth.

Cut the beetroot, cabbage, remaining carrot, and onion into thin strips. Mince the garlic.

Heat the broth over medium heat. Sauté the onion and carrot in vegetable oil until half-cooked, then add butter and beetroot, frying until the vegetables are soft.

Peel the potatoes and cut them into small cubes. Blanch the tomatoes, peel them, and chop the flesh finely.

Transfer the fried vegetables from the pan to the broth, add potatoes, bring to a boil and immediately reduce the heat. Add tomatoes and cabbage.

Melt the lard in a pan. Fry garlic and finely chopped greens in the lard. Add to the pot and cook for 20-30 minutes until the cabbage and potatoes are ready.

Meanwhile, separate the meat from the broth, removing the flesh from the bones. Discard the bones, chop the meat finely or shred it and add it to the borscht. Taste the soup and add salt and pepper if needed. Let the borscht sit for an hour.