Step 1

In a large pot, bring the water and meat to a boil. Skim off any dark foam and simmer for 1 1/2 hours over medium-low heat. (See notes for vegetarian borscht below.)

Step 2

Meanwhile, sauté the onion and carrots until tender. Add the tomato sauce and ketchup and add this to the soup.

Step 3

Add the potatoes, salt, pepper, bay leaves, and Vegeta seasoning to the soup. Simmer for 25 minutes. Stir in the beets* and garlic, then turn off the stove. (For raw beets see notes below.)

Step 4

Serve borscht with sour cream and fresh dill.