Step 1 / 14
Put the beef into boiling water. Let it simmer for 5 minutes, drain the first broth, then add 2.5–3 liters of fresh water. (Optionally, add bay leaves and allspice.) Leave it to simmer on medium heat.
Step 2 / 14
Chop the garlic, onion, and ginger into small cubes.
Step 3 / 14
Heat a frying pan, add a little oil, then sauté the garlic, onion, and ginger over medium heat, stirring occasionally.
Step 4 / 14
While the onion is cooking, grate the beetroot on a coarse grater and squeeze the juice of half a lemon over it. Add ⅔ of the grated beetroot to the pan and stir.
Step 5 / 14
Grate the carrot on a coarse grater and add it to the sauté. Stir well.
Step 6 / 14
Finely slice the celery and add it to the sauté. Stir again.
Step 7 / 14
Slice the red bell pepper thinly and add it to the pan. Stir everything together.
Step 8 / 14
Reduce the heat to low and cover the pan with a lid.
Step 9 / 14
Peel the potatoes and dice them into medium-sized cubes.
Step 10 / 14
Remove the cooked beef from the broth. Add the diced potatoes to the broth. Cut the beef into small pieces and return it to the pot.
Step 11 / 14
Add the sautéed vegetables to the pot, stir well, and add the remaining ⅓ of the grated beetroot.
Step 12 / 14
Add salt, pepper, sugar, and lemon juice to taste. At this stage, you can also add shredded cabbage (I skip this step because I don’t like it).
Step 13 / 14
Let the borscht simmer for a few minutes, then turn off the heat and cover with a lid. Let it rest for at least an hour, or better yet, overnight. But this is optional.
Step 14 / 14
Serve the borscht hot with sour cream and fresh dill.