Recipe of borsch

For the broth:

 1½–2 liters of water;

400–500 g pork or beef on the bone 300 g fresh white cabbage;

4 medium potatoes;

salt - to taste;

1-2 dried bay leaves;

greens - to taste;

1 garlic clove

When the broth is cooked, remove the meat from it. While it is cooling, add shredded cabbage to the pan. After 5-10 minutes, add potatoes and other vegetables cut into strips or cubes. Throw in bay leaves and finely chopped greens. Cover the pan with a lid and cook for another 5-7 minutes borscht is cooked, you can add sour cream to taste