For borscht, you will need:

1 lb / 500g lean beef cubes
34 fluid oz / 1 liter light beef stock
2 tbsp tomato puree
1 can chopped tomatoes or 2 cups chopped fresh tomatoes
3 cloves of garlic, thinly sliced
1 large onion, sliced
2 cups beets, roughly chopped
6 cups shredded cabbage
2 cups carrots, cut into large chunks
2 sticks of celery, cut into large chunks
1/4 cup chopped fresh parsley
2 tsp sugar
1/2 tsp white pepper
1 tsp pink pepper balls (optional)
1 tbsp vegetable oil
salt and pepper

(serves 4)

Heat the oil in a large soup pot and fry the onion, garlic, celery for 5 minutes over medium / high heat, stirring all the time. Add the rest of the ingredients except the parsley. Bring back to boil. Turn the heat down, cover and simmer for two hours. Serve with parsley sprinkled on top.