I took the recipe of this wonderful borscht from the book of TV presenter Ruslana Pysanka "Culinary temptations of Kievan Rus". Borscht is obtained with a pleasant sourness and will be useful after a festive feast.
Beetroot, carrot, onion (celery) fry in sunflower oil. Simmer for 20 minutes.
While the vegetables are stewing, peel the potatoes, cut into cubes and throw them into boiling water (I have chicken broth)
Cut the cabbage into strips. A little later, lay out the chopped cabbage.
When the cabbage and potatoes are cooked (let them boil), then add beets, onions, carrots.
Put the finely chopped spinach and sorrel in the borscht and turn off the stove after a minute. Borscht turns out to be red and tart. At the end, I added a couple of crushed garlic cloves. Serve with sour cream or hard-boiled eggs.