You will need a 5-6 liter cooking pot in order to cook your borscht. When you are ready to start you can follow the borscht recipe exactly or experiment on your own.

Soak dry beans for 2-3 hours.

Cut the meat into pieces (big enough that they stick out of your bowl while you eat) and place them in a pot filled with cold water. Bring to a boil and skim off any fat on the surface. In 30 minutes add the soaked beans, cover and cook for about 1 hour.

While the meat is cooking, chop the beet as thin as you can. Place the beet slices into a frying pan with sunflower or vegetable oil and fry until soft (but be careful not to make it too soft!). You can add 1 tea spoon of vinegar to save beet color if you'd like.

Chop the cabbage (also trying to make the slices thin), peel and chop the potatoes and just leave them alone for now.

Chop 3 carrots, 2 onions and 2 parsley roots. Fry them until the onion is becoming golden.

Now the fun part of the borscht recipe. Time to put it all together to make a master piece. But be patient, just focus on one step at a time.

When the meat is ready add some salt, your 2-3 bay leaves, peppercorns and potatoes.

In 5-10 minutes add your fried carrots, onions, parsley roots and beets. Also add the chopped cabbage. Now slow cook for about 10 minutes.

Add 2-3 table spoons of tomato paste, wait until it boils. Now add a little bit of sugar if it is too sour for you. Turn off the stove, but your borscht is not ready yet.

Cut the salted salo into tiny cubes. (Don't worry! You will If don't properly you will never see any salo in your borscht.) Chop the 0.5 head of garlic and the dill. Grind them together in a deep bowl with a wooden spoon and throw it into the cooked borscht. Wait for 10-15 minutes more, even if you find it hard to resist all of those delicious smells. Enjoy!