The preparation of borscht always begins with a quality meat stock. The beets should be cooked separately (most often sautéed with vinegar, which preserves their colour) and added only near the end of the cooking process.
Acid (vinegar or lemon juice) is key not only for the colour but also for balancing the sweetness of the beets. Borscht is often even better the next day when the flavours have melded together.
Wash the meat, place it in a large pot with water, bay leaves, and whole black peppercorns. Bring to a boil and reduce the heat. Simmer for about 1.5 hours until the meat is almost tender.
Remove the meat, strain the stock, and set aside. Let the meat cool slightly and cut it into small cubes.
Peel and coarsely grate the beets and carrots. Finely chop the onion. Peel and dice the potatoes. Shred the cabbage into thin strips.
Heat the oil/butter in a large pan. Add the onion and sauté until translucent. Then add the carrots and sauté for 5 minutes.
Add the grated beets and vinegar/lemon juice. The vinegar is crucial for preserving the colour. Sauté for 5 minutes.
Add the tomato paste and a tablespoon of stock, stir, and simmer over low heat for 10 minutes. Remove from heat.
Add the potatoes and cabbage to the strained stock. Cook for about 15 minutes until the vegetables are almost tender.
Add the sautéed beet mixture and the diced beef. Cook for another 5-10 minutes. The borscht should gain a deep colour.
Finally, stir in the minced garlic, season with salt and pepper. Let the soup rest under a lid for at least 15 minutes (ideally longer) before serving.
Serve hot in a bowl. Top each portion with a spoonful of sour cream (or Crème Fraiche) and sprinkle with fresh dill or parsley.