Borscht

This is Ukrainian style borscht taught to me by our dear friends Vova & Luba. Be prepared, as I was not, to make a really big pot. Vova says “You can’t make a small pot of Borscht”. So there you have it.. make lots!

Start with a big giant pot and:

1 Kilo Pork
1.5 Kilo Pork Bones

Trim and fry pork fat in large pot until most of the oily fat comes out, then fry cubed pork until seared and slightly browned.

Finely chop or food process then add in:

2 Carrots
2 Onions
1/2 Bulb Garlic
1 Hot Pepper

Add in pork, bones, tomato paste, spices, and lots of water.

770 g Tomato Paste (basically lots. “Borscht should be really red”)
Paprika
Black Pepper
Basil
Salt
Sugar

Bring to boil for 20-30 minutes, then add in:

9 Potatoes – Large Cubes (“peeled because you feed the peels to the pigs and it makes them taste better”)
1 Beet – Peeled Small Cubes

Cook for another 30 minutes or so, then add in:

1 Cabbage – Chopped

Let cook for 5 minutes then add in:

1/3-1/2 Bunch Fresh Parsley Chopped (we actually used cilantro here, but they said parsley adds a better flavor)
1 Bunch of Fresh Dill Chopped

Let cook for 5 minutes more then serve with Sour Cream and more chopped Dill and Cilantro (Parsley?), and some nice dark rye bread with garlic bulbs and salt.

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