Beef (it is better to take on the bones), wash, pour cold water (2.5-3 liters), submerged completely, put on fire. Add the roots and onions, let boil, remove the foam, cook at the slowest boil, 2 hours.
Prepare other foods. Wash and peel the vegetables. The weight of the vegetables is indicated in the peeled form. Cut the pork belly into thin slices.
Also peel and cut the beets into thin strips.
In a deep frying pan, heat 1 tablespoon of vegetable oil, fry the beets for a couple of minutes, stirring, the heat is above average. Add the tomato paste and 1 tsp fry, mix, reduce the heat, cover and simmer for 10 minutes, make sure that it does not burn. Then pour in 1 ladle of boiling water and simmer for another 20-25 minutes.
While the beets are stewing, heat 1 tbsp of vegetable oil in a deep saucepan, fry the pork belly with onion feathers, 5 minutes, medium heat.
Add the carrot strips and fry for 5 minutes.
Add the green beans, stir, and fry for 5 minutes.
Add the pepper, stir, and cook for 5 minutes, over medium heat. Add the potatoes, stir, pour in 1 ladle of boiling water, cover with a lid, simmer over low heat for 15 minutes. Thus, the vegetables will be ready, but will remain whole, as if steamed.
That's how I cook borscht, in parallel, on three burners.
Then put the vegetable mixture from the saucepan in a 5-liter saucepan, pour in the strained broth.
The meat is disassembled, cut or cut with a fork into convenient pieces, transfer to a saucepan. In a saucepan, add the beet mass, lemon juice. If desired, bring boiling water to the desired density. Don't let it boil too much!
Wash the greens, dry them, finely chop them with garlic, add them to a saucepan with bay leaves, bring salt/sugar to taste, let it boil and remove from the heat. Let the borscht brew for 10-15 minutes.
Serve with sour cream, a slice of rye bread with garlic and ... lard!!!I don't even know if there's anything better...