Ukrainian Borscht

• ½ cup dried beans, soaked in water overnight
• 2–3 pounds pork or beef
• 3 cups water
• 1 large or 2 medium beets, peeled and julienne
• 2 tbsp vegetable oil
• 1 onion, peeled and diced
• 3 carrots, peeled and diced
• Green bell pepper, diced
• Tomatoes, diced
• 2 potatoes, cut into thick slices
• Herbs and spices: salt, bay leaf, black pepper, red pepper flakes, thyme
• ½ small cabbage, thinly sliced
• 3 ounces salted pork fat or bacon
• 2 cloves garlic
• 2 tbsp chopped dill
• ½ cup plain yoghurt
• ⅓ cup of tomato paste
• Sour cream

Ingredients for 6 servings (3.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Drain the soaked beans and put aside.

2. 2

   Place the meat in a large pot, and add 3 cups of cold water.

3. 3

   Bring to a boil slowly and remove scum.

   Stovetop
4. 4

   Add half of the onion and 2 carrots.

5. 5

   Reduce to a simmer, partially cover the pot, and cook for about 1 hour.

   Stovetop
6. 6

   When done, add the beets and beans, and bring to a boil. Lower the heat, cover, and simmer until the beans are tender.

   Stovetop
7. 7

   In the vegetable oil, sweat half of the onion, carrots, and green pepper over low heat until the onions are yellow.

   Stovetop
8. 8

   Scrape into the pot, and simmer for a few minutes. Scrape in tomatoes, potatoes, and spices, and simmer until the potatoes are tender.

   Stovetop
9. 9

   Add the cabbage and simmer until it has the consistency you like.

   Stovetop
10. 10

    In the meantime, chop the garlic, dill, and pork fat (or bacon) in the food processor, whisking in the yoghurt at the end.

    Food processor
11. 11

    When the cabbage is the way you like it, add tomato paste and the garlic-dill-fat mixture.

12. 12

    Return the pot to a simmer, then cover the pot, turn the heat off, and let the flavors mingle for at least 30 minutes.

    Stovetop
13. 13

    When ready to serve, ladle into bowls and top the soup with a dollop of sour cream on top.