Rinse the meat and place it in a pot with cold water. Bring the water to a boil. You can either discard the first broth and add fresh water to continue boiling, or skim off the foam that forms on the surface. Add 1/4 onion and bay leaves to the north .
Meanwhile, chop up the beets and carrot.
Preheat a skillet and add vegetable oil. Sauté the carrots and vegetables over medium heat until softened.
Cut onion and chop it.
Mince the garlic.
Check if the chicken is fork-tender, then remove it from the broth and set it aside to cool.
Add roasted beets and carrots to the broth. Continue to cook.
Fry the chopped onion and minced garlic until golden brown.
While the beets and carrots are cooking, chop the other vegetables, such as potatoes, sweet red pepper, and tomato.
Add the chopped potatoes to the broth.
While the potatoes are cooking, thinly slice the cabbage.
Add the sweet red pepper and cabbage to the broth. Stir well.
Add the chopped tomato and tomato paste to the broth.
Add spices like paprika, black pepper, and dill seeds to the broth. Add salt to taste.
Add the sliced cabbage. It will require about 5 minutes to cook.
Chop the meat and add it back to the soup.
As a final step, chop the fresh dill and parsley, then add them to the borscht.
Serve hot or warm with sour cream. Refrigerate any leftovers