Borscht

Cover the beef with water and cook over low heat, skimming off the foam.

Grate the beetroot and braise it with tomato paste and a ladle of broth.

Tomato holds the color: without it the borscht comes out orange.

Shred the cabbage, dice the potatoes, chop the onion and carrot fine.

Take out the meat, put the potatoes and cabbage into the broth.

Fry the onion with carrot and put into the pot together with the beetroot.

Return the sliced meat, salt it, turn off the heat and let it stand covered. Done!

Borscht is tastier on the second day — that's no legend.