To begin, prepare the stock. In a large pot, bring the beef or vegetable stock to a simmer over medium heat. If using meat, add it to the pot and simmer for 45–60 minutes until tender. Skim any foam that rises to ensure a clear broth. Meanwhile, prepare the vegetables.

Heat the sunflower oil in a skillet over medium heat. Add the grated beets and carrots, stirring frequently. Cook for 5–7 minutes until softened, then add the tomato paste and vinegar. Stir well to coat the vegetables and enhance the beet’s vibrant colour. Cook for an additional 3 minutes, then remove from heat.

Once the meat is tender (if using), remove it from the stock and set it aside. Add the diced potatoes to the simmering stock and cook for 10 minutes. This allows the potatoes to start softening before the remaining vegetables are added.

Add the shredded cabbage to the pot, stirring gently to combine. Continue to simmer for 5 minutes, allowing the cabbage to soften slightly without losing its crunch.

Stir the sautéed beet and carrot mixture into the pot. This step brings depth and colour to the soup. Adjust the seasoning with salt and freshly ground black pepper, tasting as you go to achieve a balanced flavour.

If you’ve used meat, shred or chop it into bite sized pieces and return it to the pot. Simmer everything together for another 5–7 minutes to marry the flavours. If the soup seems too thick, add a little hot water or stock to adjust the consistency.

Prepare the garnish. Mix the sour cream with minced garlic in a small bowl for a fragrant topping. Chop the fresh dill and parsley finely. Keep these ready for serving.

Ladle the borscht into bowls and add a dollop of the garlic infused sour cream. Sprinkle generously with fresh dill and parsley for a fragrant finish. Serve with a slice of dark rye bread for authenticity. To enhance the experience, offer a side of salted pork fat (salo) or pickled cucumbers.