Hot Ukrainian Borscht Recipe (With Beets, Beef, Pork, and More)

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Susan

subheading: For the Beef Broth:

2 ¼ pounds (1kg) bone-in beef short ribs (see note)

¾ pound (340g) fresh pork belly (see note)

Kosher salt and freshly ground black pepper

2 tablespoons (30ml) vegetable oil

1 medium onion, roughly diced (8 ounces; 225g)

2 medium carrots, roughly diced (8 ounces; 225g)

2 celery ribs, roughly diced (4 ounces; 115g)

4 medium cloves garlic, crushed

1 tablespoon (15ml) tomato paste

1 ¼ pounds (575g) beef marrow bones

1 smoked ham hock (about ¾ pound; 340g)

2 sprigs fresh dill

2 sprigs flat-leaf parsley

1 bay leaf

subheading: For the Borscht:

1 large onion, cut into small dice (12 ounces; 340g)

1 medium carrot, cut into small dice (4 ounces; 115g)

1 celery rib, cut into small dice (2 ounces; 55g)

4 medium cloves garlic, minced

1 small celery root (celeriac), peeled and cut into small dice (9 ounces; 255g)

1 medium parsnip, peeled and cut into small dice (6 ounces; 170g)

2 pounds red beets (900g; about 5 medium beets), peeled with a sharp vegetable peeler and cut into small dice

½ (12-ounce; 340g) head green or white cabbage, quartered, cored, and shredded

1 (28-ounce; 784g) can peeled whole tomatoes, drained and crushed by hand

4 medium red potatoes (1 pound; 450g), diced

¼ pound kielbasa (4 ounces; 115g), diced (optional)

Red wine vinegar, to taste

½ cup (120ml) sour cream

1 teaspoon (5g) ground toasted caraway seeds (optional)

Minced fresh dill, for garnish

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