Приготовление борща на английском языке

INGREDIENTS1kg beef (on the bone)2 liters water 50 ml vegetable oil1 beet (boil)1 onion 200g cabbage 1 carrot Parsley to taste2 garlic cloves2 bay leavesSalt to taste2 tablespoons tomato paste Prepare all the ingredients. Put the beet in a small saucepan, cover with water (the water should completely cover the beet) and boil until cooked.  Take a medium sized saucepan, put a piece of beef (preferably use a piece of beef with bone) in it and cover with water. The water should completely cover the beef, while it is boiling. Remove the foam, which allocates while water is boiling. As soon as the water starts to boil reduce heat and simmer for an hour and a half without a lid. At the end add some salt. If you wish, you can add spices or a little vinegar to remove the peculiar smell of boiled meat. Chop the cabbage. Grate peeled raw carrot. Grade boiled beet. Chop the onion finely.  Heat the vegetable oil in a frying pan. Fry the onion for 2-3 minutes over medium heat. Add the cabbage.  Add some salt and cook the cabbage and onion for 5-6 minutes over medium heat. Add the carrot.  Add the tomato paste, stir, cover the pan with a lid and stew for 4-5 minutes over medium heat. Add some fresh parsley. Squeeze a couple of cloves of garlic.  Take the meat out of the broth, cut into cubes and let it cool down. Carefully put the vegetables from the pan in the broth. Put the broth with vegetables on the fire, add the bay leaf, bring to the boil and cook over medium heat for 25-30 minutes.  Add the grated beet and diced meat, remove the saucepan from heat, cover and let it infuse for 10-15 minutes. Check for salt. Serve with sour cream and bread.