How to make
Wash thoroughly and cut the meat into small cubes. Peel potatoes and cut into large chunks along with the cabbage, celery and onions.
Cut the carrots into rings. Peel tomatoes and puree them. Place all the raw ingredients into a deep saucepan. Cover with cold water and season with salt and pepper to taste.
Add 2 to 3 tablespoons of oil. Once the borsch boils, simmer over low heat until the meat starts to break up easily, when poked with a fork.
