Borsch

The classic beet-vegetable soup originated in Ukraine. I searched for different recipes and soup variants and put together a composition I liked. This soup is often made as a vegan variant, but since I like the taste of the meat broth, I made it on the basis of the meat broth and added meat to the soup. There are many different variants of this soup, both with and without beets, it is sometimes made as a cold-eating soup. Historically, this soup has been mentioned in documents since the 16th century. I made this soup this way:

Preparation time: 2 hours of broth preparation, 45 to 60 minutes of soup cooking
Level: easy
Quantity: 5-6L soup

Ingredients:
Meat and broth:
Pork ribs or ribs with 1 kg of meat
4-5L of water
1 larger onion
1 medium carrot
1 celery stalk
3-4 bay leaves
10 black peppercorns
for seasoning salt
1 teaspoon mixture of herbs (eg parsley, leek, dill)

Soup:
Cut 500 g of cooked meat into pieces
Coarsely grate 4-5 medium raw beetroots
2 red peppers chopped into pieces
2 celeries chopped
1 large onion finely chopped
5-6 medium cloves of garlic finely chopped
10-15 young carrots cut into discs
3 tablespoons of tomato paste
3 large potatoes chopped into pieces
One 400g jar of white canned beans
3-4 L of meat broth
Salt and black pepper for seasoning
for frying cooking oil
fresh dill for shaking over and serving
sour cream for serving

Preparation:
1. Boil the broth. Pour 4-5L of water into a large pot, add the meat, cut the onion together with the peel in half, cut the carrot and celery stalk into 5-6 cm long pieces, and add to the soup pot. Bring the water to a boil, remove any foam on the surface.
2. Adjust the heat to low, add the bay leaves, pepper and salt, and herbs and cook for about 2h until the meat is tender and the broth is firm and fragrant.
3. Remove the meat from the broth and allow it to cool, strain the broth through a thicker sieve to remove peppercorns and larger pieces. Discard the onions, carrots, and celery stalks, or simply eat them.
4. Clean the meat from the bones and cut it into suitable pieces and add to the broth.
5. Peel the beets and grate coarsely, peel the potatoes and cut them into pieces you like, chop the peppers. Peel carrots and cut them into thin slices. Add all these components to the broth.
6. Peel and chop the garlic, chop the onion and celery and fry them in a pan for about 10 minutes and pour into the soup.
7. When the onion, garlic, and celery are sufficiently fried, add them to the soup.
8. Add 2-3 tablespoons of tomato paste and mix.
9. Season with black pepper and salt if necessary and simmer for about 45 minutes
Serve with fresh dill and sour cream.
Ready !!

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