BorschtUkrainian beet soup

• 800 g1.75 lb beef on the bone (brisket, shank or short rib), or pork ribs
• 3 l12½ cups cold water
• 2 bay leaves
• 4 allspice berries
• 2 medium (about 400 g)2 medium (about 14 oz) beetroot (буряк, buriak), peeled, cut into thin matchsticks or coarsely grated
• 1 tbsp wine or cider vinegar, or 150 ml / ⅔ cup beet kvas (буряковий квас), the traditional souring
• 1 tsp sugar
• 3 tbsp sunflower oil, butter or lard
• 1 large onion, finely chopped
• 1 large carrot, cut into matchsticks or coarsely grated
• ¼ celery root or 1 parsley root, optional; matchsticks
• 1 red bell pepper, optional; thin strips
• 2 tbsp tomato paste, or 2 ripe tomatoes, grated
• 400 g (3–4 medium)14 oz (3–4 medium) potatoes, peeled, cut into 2 cm (¾ in) cubes
• 300 g (¼ head)10.5 oz (¼ head) white cabbage, finely shredded
• 3 garlic cloves
• 30 g1 oz salo (cured pork fat), optional; finely chopped
• 1 small bunch dill and parsley, chopped
• salt and black pepper, to taste
• smetana (thick sour cream), to serve
• pampushky (garlic bread rolls) or rye bread, to serve

Method

1. 1

   1. Put the beef in a large pot with the cold water, bring slowly to the boil and skim off all the foam.

2. 2

   2. Add the bay leaves and allspice, lower the heat and simmer, half-covered, for 2 hours, until the meat is very tender.

3. 3

   3. Lift out the meat, discard the bones and cut the meat into bite-sized pieces; strain the broth back into the pot and season it lightly with salt.

4. 4

   4. While the broth simmers, toss the beetroot with the vinegar and sugar so it keeps its red colour.

5. 5

   5. Heat the fat in a wide frying pan and soften the onion over medium heat for 5 minutes.

6. 6

   6. Add the carrot, celery root and pepper and cook for 5 minutes more, until soft but not browned.

7. 7

   7. Add the beetroot and tomato paste, stir well, add a ladle of broth, cover and braise gently for 15 minutes, until the beetroot is tender.

8. 8

   8. Bring the broth back to the boil, add the potatoes and cook for 10 minutes.

9. 9

   9. Add the cabbage and cook for 5 minutes, until it just wilts.

10. 10

    10. Stir in the beetroot mixture and the meat and simmer for 5 minutes, without letting it boil hard, or the colour will fade.

11. 11

    11. Pound the garlic with the salo (or a pinch of salt) to a paste, stir it into the pot with half the herbs and taste: the borscht should be a balance of sour and sweet; add a little more vinegar, sugar or salt if needed.

12. 12

    12. Turn off the heat, cover and let the borscht rest for at least 20 minutes before serving.

13. 13

    13. Serve deep red in bowls with a spoon of smetana, the remaining herbs and pampushky or rye bread.