Ukrainian Borscht

Ingredients

• 3 large beets
• 500 g pork ribsSubstitute: beef shank
• 300 g cabbage
• 3 medium potatoes
• 2 medium carrots
• 200 g canned white beansSubstitute: kidney beans
• 2 tbsp tomato paste
• 100 ml sour creamSubstitute: creme fraiche

Instructions

1. 1

   Simmer pork ribs in 2.5 liters of water with bay leaf and peppercorns for 1 hour until tender. Skim foam regularly.

2. 2

   Peel and grate beets. Saute in oil with a splash of vinegar (this keeps the color vibrant) for 10 minutes.

3. 3

   Dice potatoes, shred cabbage, and grate carrots.

4. 4

   Add potatoes to the broth, cook 10 minutes. Add cabbage and carrots, cook 10 more minutes.

5. 5

   Add sauteed beets, drained beans, tomato paste, and diced tomato. Simmer 15 minutes.

6. 6

   Season with salt, pepper, and a touch of sugar to balance the acidity.

7. 7

   Serve with a generous dollop of sour cream, fresh dill, and garlic pampushky bread rolls.