Prepare the meat: Wash, cut pieces of 5cm, fill with water so it was covered in about 15 cm higher. Boil the broth, on average, 40 to 60 minutes (depending on your meat)
Just do beet: Beet is cut into strips up to a thickness of 5 millimeters and a length 4 to 5 cm. (I used a grater for Korean carrot)
Warm up the pan with melted fat (I used vegetable oil) and fry the beetroot for 12 minutes.
Then add to the pan 500 ml of water, cover and simmer for 30 minutes.
Then add 1 tbsp 3% vinegar and simmer the beets for another 30 minutes.
While stewed beets prepare other vegetables: potatoes cut into cubes, put in cold water.
Cabbage cut straw.
Do roasting: onions cut into cubes, carrots rub on a coarse grater.
Lard cut into cubes.
Fry lard in a frying pan until Golden brown.
In a frying pan to the fat add the onions first, then carrots, fry.
Then to the onions and carrots then add the tomato paste (or tomatoes).
Stew for a few minutes.
Meanwhile, our broth is ready.
Offer him stewed beets with the liquid, allow to boil.
Then add the cabbage.
Add potatoes, boil for 10-15 minutes.
Then add fried in lard with onions and carrots, sugar, salt, pepper, Bay leaf ( Bay leaf I added earlier) Cook until fully cooked, about 15 minutes, turn off and allow to infuse.
While the borscht is infused, will learn how to prepare calushkas: 60 g flour, 1 egg, 90 ml of water
Sift the flour.
Put on the stove one pan for cooking dumplings (3l fill 1/3 water) and one ladle with 90 ml of water for the dough to bring to a boil, pour into it a third of the milled flour and mix thoroughly with a wooden shovel.
Then remove from the heat, allow to cool to room temperature, beat the egg and mix well.
Then add the remaining flour, salt to taste.
All very good stir until smooth (no lumps).
In boiling water (lightly salt may be added) spread a teaspoon of the dough and cook the dumplings for 10-12 minutes ( when they jump out, just boil and take out)
Put the dumplings in a deep bowl. Arrange the borscht bowls, each serving to put approximately 4-6 dumplings. Fill the borscht with sour cream, sprinkle with chopped herbs to taste, serve separately garlic, pampushkas or bread.