(борщ) Soup:
1 kg beef ribs
1 kg chicken and beef bones
3 carrots
3 onions
2 bulbs of garlic bayleaf and allspice to taste
aromatic herbs to taste
salt
6-7 beetroot
1/2 head of white cabbage
40 ml lemon juice
1 tbsp tomato puree
4-5 cloves of garlic
sunflower oil
As for the differences between Ukrainian and Russian borsch, we would single out the following:
1. Usually the ingredients for Russian borscht do not contain potato, although it is recommended to add it whole or sliced with fresh tomatoes.
2. A mandatory ingredient of Ukrainian borsch is, of course, salo (lard), while the Russian recipe does without.
3. The Russian recipe contains half the amount of cabbage, but more carrots, which in Ukrainian borsch can either be left out (only the vague term "vegetable root" is mentioned) or added whole and then removed.
4. Russian borsch contains no added flour