Traditional Borscht Soup with Beef and Beetroot

Cut the potatoes into approximately 1.5 cm cubes and place them in a bowl of cold water to prevent browning.

Cut the carrots in half lengthwise, then slice them into pieces about 0.5 cm thick. Roughly chop the red onion, and cut the celery stalk in half.

Remove the hard core of the fennel, then cut it into thin strips.