500 g pork or beef bones with meat
300 g white cabbage chopped
3-4 potatoes, cubed
2 onions, chopped
2 grated beet roots
2 garlic cloves
1 grated carrot
4 tbsp vegetable oil
2 tbsp tomato paste
1 tbsp lemon juice
+ water, salt, pepper, bay leaves, parsley, smetana / sour cream
To prepare the broth, put the bones in a large pot with 2 litres of cold water and bring to boil. Remove the foam, reduce heat and let it simmer for 1.5 hours.
Meanwhile, prepare the soup base. Pour the vegetable oil into a frying pan and fry the onions with the carrots while constantly stirring. Add the beets, the garlic and the lemon juice and fry for another 5 min. Stir in the tomato paste and continue the process for 5 more minutes.
Take the bones out of the broth and let them cool down. Separate the meat from the bones and return everything to the pot. Add sufficient salt, potatoes, cabbage, 2-3 bay leaves and some chopped parsley. Cover with a lid and simmer for 7-10 min. Serve hot with fresh parsley and a spoon of smetana.
Борщ tastes even better on the second day!