Put it on the stove a pan and put in meat, pour cold water and cook the broth. Beet carefully clean. Then to peel. The skin fill with cold water, add a large number of salt (I do 1 tbsp for a pot of soup) 1 tsp vinegar (lemon juice). Put on fire and bring to a boil, but do not boil!!! Remove from heat and let it brew.
Cut the beetroot into thin strips, sprinkle with salt (lightly), add vinegar 1 tsp (lemon juice), sprinkle with ground pepper, simmer in an open pan until soft. Add the tomato.
Onions, carrots, parsley root cut into strips and fry in vegetable oil (butter).
30 minutes before end of cooking the soup put the potatoes in it and the cabbage, cut into strips.
Through 15 minutes after this, just put in broth all roasted vegetables:beet, onion, the root of the parsley (I have dried).
In the finished borscht add the strained beet extract and crushed garlic. Bring to a boil and remove from heat. Give the borscht to stand for 20-30 minutes. Separately apply chopped greenery and sour cream.