Preparation:

• First, we make the broth. Pour 1.5-2 liters of water into a saucepan. Add the meat and place it over medium heat. Remove the foam just before boiling. Once the broth boils, cover it with a lid and simmer for an hour and a half;
  
• Meanwhile, we prepare the sauté. Peel the beets, carrots, and onions. Grate the beets coarsely and the carrots finely. Cut the onion into cubes;
  
• Heat the oil on a skillet over medium heat, add the onion and carrot, and fry for 5 minutes. Then add the beets (you can sprinkle them with lemon juice or fresh lemon juice to make the borscht truly red). Fry the vegetables for another 5 minutes, then add the tomato paste and the "For Borscht" spice mix, stir everything and fry for another 5-7 minutes;
• And now we cook the borscht itself. Remove the meat from the broth and, while it cools, add the shredded cabbage to the broth. After 5-10 minutes, add the sliced ​​potatoes. Separate the meat from the bone and cut it into cubes. Return the meat to the borscht, add salt and the sauté. Stir the borscht, add bay leaf and finely chopped herbs, cover it with a lid and cook for another 5-7 minutes.