I met a Ukrainian Lady when I was in Vermont in the 80s who taught me the "proper" way to make Borscht.
First you sear and simmer until tender, a bone-in beef shank in 4 cups beef broth. On this particular day my usual butcher suggested this honking-big marrow bone and a chuck sirloin end-cut he had behind the counter. Okay, then. Next, cut 2lbs beets and 1lb carrots into 1/2" dice and roast at 400F for 1/2hr.
Add 2 cups thinly sliced cabbage, roasted veg, and another 4 cups beef stock.
Simmer some more...
Totally marries up overnight and takes on a little more crimson hue - served piping hot with creme fraiche and/or sour cream
