First cook broth. For borscht we need a delicious broth. Therefore, fill the meat with cold water to get the maximum flavor broth. It is best to take a brain bone and ribs. The traditional meat is pork, but it is possible to use beef, chicken, Turkey. It is desirable to bones. Meat fill with cold water, sprinkle with salt, put onion, parsley root and Bay leaf. Cook over low heat and, of course, remove the foam. Pork or beef cook 2.5-3 hours, poultry 1-1.5 hours.