Cut the meat in pieces, place them in a pot filled with the cold water. Bring to a boil, skim off any fat on the surface. Cover and cook for about 1 hour.
While meat is cooking, chop the beet as thin as you can, put it in a frying pan, add sunflower or vegetable oil, and fry until soft (don't make it too soft!). You can add 1 tea spoon of vinegar to save beet color.
Chop cabbage (try to make the slices thin), peel and chop potatoes.
Chop 3 carrots, 2 onions, 2 parsley roots, fry them until the onion starts to turn golden.
When the meat is ready, add some salt, 2-3 bay leaves, peppercorns, potatoes.
In 5-10 minutes add fried carrots, onions, parsley roots, and beets. Add chopped cabbage. Slow cook about 10 minutes.
Add 2-3 table spoons of tomato paste, wait until it boils. Add a little bit sugar if it is too sour for you. Turn off the stove.
Cut salted salo into the tiny cubes. Chop 0.5 head of garlic and the dill. Grind them together in a deep bowl with a wooden spoon. Stir into cooked borscht. Enjoy!