Classic Borscht with Beef & Beetroot

Peel the potatoes, cut them into approx. 1.5 cm cubes, and place them in a bowl with cold water.

Halve the carrots lengthwise and cut them into 0.5 cm thick slices. Roughly chop the onion and halve the celery stalk.

Cut out the hard core from the fennel and slice the fennel into fine strips.