Traditional Russian Borsch

Pour cold water into a pot, add the meat, and place it over medium heat. The broth will be more flavorful if you use meat with bones.
(Personally I like to make borsch with a chicken bones) But you can use whatever meat on hand(beef, chicken, pork, lamb or even vegetable stock)

Monitor the broth and remove any foam before it boils.
Once the liquid reaches a boil, cover the pot with a lid and simmer on low heat for an hour to an hour and a half. (depends on meet)

Meanwhile, wash and peel the beets, carrots, and onions. Grate the beets using a coarse grater and the carrots using a medium grater. Dice the onions into small cubes.

Pour oil into a frying pan and heat over medium heat. Sauté the onions and carrots, stirring, for about 5 minutes.

Then add the grated beets. Add lemon juice, vinegar, or apple cider to the beets. This will give the borsch its vibrant red color and a pleasant tang.
Continue cooking the sautéed vegetables for another 5 minutes. Then add the tomato paste, mix well, and cook for another 5-7 minutes.

Once the broth is cooked, remove the meat from it.
While the meat is cooling, add the shredded cabbage to the pot.

After 5-10 minutes, add thinly sliced or cubed potatoes.
The order of adding vegetables can be varied. If the cabbage is young, it is better to add it after the potatoes. Alternatively, you can add them simultaneously if your potato variety cooks quickly.

While the potatoes are cooking, separate the meat from the bones and cut it into cubes. Return the meat to the soup. Season with salt to taste.

Add the sautéed vegetables and mix well.