Borscht is a symbol of hospitality. While recipes vary from family to family and region to region, Belarusian borscht is often cooked with a strong meat broth and includes a combination of beets, cabbage, carrots, and potatoes.
The key to achieving a deep color and flavor is to briefly sauté the grated beetroot separately with vinegar or lemon juice, which helps set its red color and gives the soup its traditional acidity.
Wash the meat (with bone) and place it in a pot with cold water. Bring to a boil and drain the first water (for clarity of the broth).
Refill with fresh water, add salt, bay leaf, and simmer covered for 1 hour to 1 hour 30 minutes until the meat is tender.
Remove the meat, strain the broth, and cut the meat into pieces. Return the broth to the stove.
Heat a little oil in a pan. Add the chopped onion and sauté until soft.
Add the grated carrot and sauté for 5 minutes.
Add the grated beetroot. To it, add the vinegar/lemon juice and tomato paste. Mix well, cover, and simmer over low heat for about 10-15 minutes. This sets the color of the beet.
Add the diced potatoes to the boiling broth. Cook for 10 minutes.
Add the shredded cabbage and cook for another 10 minutes (the cabbage should not be overcooked).
Add the prepared zazharka (sautéed beets with carrots and onion) and the diced meat. Mix well.
Add the crushed garlic, salt, and pepper to taste. Bring to a boil and cook for 5 more minutes.
Remove the pot from the heat and let the Borscht rest covered for at least 30 minutes (ideally an hour) for the flavors to meld.
Serve hot, with a spoonful of sour cream in each bowl, garnished with fresh dill and/or parsley. Traditionally served with black bread and a piece of salo (pork fat).