Borscht is a sour soup, made with meat stock, vegetables and seasonings, in Ukraine it is commonly made with beetroot, beef and potatoes
In a large pot, add beef and water/broth. Bring to a boil, skim foam, then lower heat and simmer 45–60 minutes until tender. Remove meat, chop it up, and return it to the pot.
While the broth simmers, heat oil in a pan. Add beets and sauté 5 minutes. Stir in vinegar/lemon juice and tomato paste. Cook another 5–7 minutes until soft and deeply colored.
Add potatoes to the broth and cook 10 minutes. Then add cabbage and cook 5 more minutes.
Stir in the beet mixture, onion, carrot, garlic, bay leaf, salt, pepper, and sugar (if using). Simmer gently 10–15 minutes.
Taste and adjust seasoning. Turn off heat and let it rest at least 15 minutes (borscht gets better as it sits—next day is elite).
Pampushki (Ukrainian fluffy rolls) are often eaten with borscht