Ukrainian Borshch with Pork

Method

1. 01

   Make the pork broth

   Cover the pork with water in a stockpot and bring to a boil. Skim the surface, lower to a simmer and cook until the meat is tender and the broth tastes rich.

   

2. 02

   Sauté the beet and carrot

   Heat oil in a skillet. Cook grated beet and carrot with vinegar until glossy and beginning to soften; stir in tomato paste to protect the bright colour.

   

3. 03

   Soften the onion

   In a second pan, cook the onion over medium heat until soft and translucent. Stir it into the beet mixture.

   

4. 04

   Cook the potatoes and cabbage

   Add potatoes to the pork broth and cook until nearly tender. Stir in the shredded cabbage and keep the soup at a gentle simmer.

   

5. 05

   Combine and simmer

   Stir in the beet mixture and return the pork to the pot. Simmer until the vegetables are tender and the broth turns deep ruby; season with salt and black pepper.

   

6. 06

   Rest and brighten

   Turn off the heat and let the soup stand so the beet colour and flavours settle. Taste and add a little more vinegar only if it needs brightness.

   

7. 07

   Garnish and serve

   Ladle into bowls and add sour cream and chopped dill. Serve with dark bread or pampushky if available.