Classic beef borscht with beetroot and tomato paste

1. Wash the beef, put it in a saucepan, pour water and put it to boil.
As soon as the water with the meat boils, remove the foam, then cook the meat over low heat
an hour and a half.
2. Peel all vegetables, cut potatoes into large cubes, cabbage
chop, grate beets and carrots on a coarse grater, chop onions
cubes.
3. Put beets, carrots and onions in a saucepan or deep frying pan, pour in
a glass and a half of hot beef broth and simmer on low heat under the lid
30 minutes.
4. After half an hour, season the beetroot with spices, tomato paste, salt to taste
and add the garlic passed through the press. Mix everything and remove after a minute
from the fire. The borscht dressing is ready.
5. When the meat is cooked, take it out of the broth, and put
the diced potatoes in the broth. Cook potatoes for 10 minutes.
6. Then put the chopped cabbage in the broth and cook for another 10 minutes.
7. Meanwhile, the boiled beef is divided into pieces, if the beef is on
bone, remove it.
8. When the potatoes and cabbage are boiled, add salt, then put in
broth beetroot dressing with tomato and garlic, boiled beef, mix well, cook borscht for another three minutes on low heat under the lid, then turn off the fire and let the borscht brew for 10-15 minutes.
9. Serve the classic beef borscht hot, filling each serving
sour cream.