1. Cut beef into chunks. In a large pot, bring the water to a boil. Add the beef chunks and bay leaf. Skim off any foam that rises to the surface. 2. Peel onion and add to the broth. Reduce the heat to low, cover, and let it simmer for about 1–1.5 hours until the beef is tender. 3. Remove onion. 4. Shred cabbage and add to the broth. 5. Grate Carrot and add to the broth. 6. Dice bell pepper and to the broth. 7. Wash, peel and dice potato; add to the broth. Let everything simmer for another 20-30 minutes, until the vegetables are tender. 8. Add the Hungarian paprika and hot paprika. Season with salt and pepper to taste, and let the soup simmer for another 5-10 minutes to let the flavors meld. 9.Serve with sour crean and a slice of rye bread on the side.

   1. Meat and peeled onion put in a large pot. Add water and boil. When the water begins to boil, remove the foam with a spoon; cover pot with a lid and cook about 1.5 hours over low-medium heat. 2. Take the meat and onion out of the broth. Meat set aside on a clean plate to cool, and throw away the onion. 3. Add water to the broth, if needed. Water should be visually about 2 liters. Boil. 4. Peel, wash and grate a beet on a coarse grater (or cut beet on thin sticks). Place the beet into boiling broth. (From this step I prefer to cook the borsch over high-meduim heat). 5. Shred the cabbage and add to the broth. 6. Peel, wash and grate a carrot on a coarse grater; place to the broth. 7. Peel, wash and cut potatoes on small cubes; put in soup. 8. Peel, wash and cut a bell pepper into strips ; put in soup. 9. Wash tomatoes and cut into small cubes. 10. Heat a medium size skillet; add oil, tomatoes and dried basil, and cook tomatoes over medium heat about 10 minutes stirring occasionally. Add tomatoes in soup. 11. Take the meat off the bone; cut the meat into small pieces and add in soup. 12. Add salt, pepper, Italian seasonings, water, if needed, and cook the soup 10 minutes more. 13. Optionally, cut greens, add to borsch. 14. Turn off the heat, cover the pot with a lid and let it sit for 10 minutes. 15. Serve with sour cream.