1. Meat cut into cubes and boil in water.
2. Take the foam that rises when boiling, then add the salt.
3. Continue cooking over low heat until the meat is tender. Cooking time depends on what kind of meat you have. We use a tender veal steak in a spicy bath, which cooks very quickly.
4. Meanwhile, prepare the vegetables.
5. Chop the onion, and cut the carrots and beets as thin as possible or grate them.
6. Then heat some oil in a frying pan and fry the onions and carrots until they are browned.
7. Add tomato paste and beets. It is important that the beets are roasted in a more acidic environment so that they do not lose their color.
8. Fry for a few minutes, stirring, and simmer with two glasses of hot water or meat broth.
9. Let it simmer until the beets are soft and cooked through.
10. When the beef is well cooked, add the diced potatoes.
11. When the potatoes are "half" cooked, add the finely chopped cabbage.
12. Let simmer for a few minutes until the potatoes and cabbage are done.
13. Add previously fried root vegetables and sour borscht.
14. Season with salt and ground black pepper to taste.
15. Let it boil again and turn off the heat.
16. At the end, add greens and chopped lovage.

Cover and let steep for 30 minutes to absorb all the flavors and aromas.