Chicken pour water and put on fire. When it boils, put whole potatoes and carrots, cook for 45 minutes. At the same time in another pan cook the beets.
The chicken is cooked? Pull it out, as well as vegetables. Into the broth put the shredded cabbage and mashed (not pureed) potatoes. Cook.
Grind onion and spread on a heated pan with oil, saute until soft. Meanwhile, boiled carrots and beets cut straw. Add to the skillet to fried onions and all sprinkle with lemon juice (or vinegar) Tomato paste, put in the vegetables, pepper and saute further for about 5-7 minutes.
The cabbage is already soft? Add the browned vegetables and sugar (I never add sugar but in the recipe it is). Put a Bay leaf. Bring to a boil and immediately remove from heat. Allow to infuse for 30 minutes. Pour the borscht on plates and put the sour cream, crushed garlic and fresh dill.