Put the beef brisket into a pan with cold water and bring to boil. Simmer for 1,5 hour ,skimming the white residue every now and again.
Add the grated carrots and some beef broth and sauté till soft and nice.
Take the meat out the broth (it should be cooked by now), chop it into pieces and put it back into the broth.
Chop the cabbage and add it into the broth.
Cut the beet into thin stripes and sauté in olive oil. Drizzle with 1 teaspoon of sugar and vinegar.
Add some garlic and simmer for another 10-15 minutes on medium heat.
Gently rub your toasts with a garlic clove. Season with salt.
Chop the onion and sauté in olive oil until golden.
Blanch and chop the tomatoes and add into the carrot and onion pan. Sauté till the tomatoes are soft.
Peel and chop the potato and add it into the broth.
Pour the sauteed vegetables into the broth. Season with salt and pepper.
Add sautéed beet into your soup. Add a bay leaf if you like.
Slice the rye bread, drizzle with olive oil and grill on both sides. I made heart-shaped toasts just to express my love for borscht:)
Borscht is traditionally served with a sour cream, some chopped greens and garlic rye bread. I think it's an ideal combination:). Enjoy!