Recipe: Ukrainian Borscht

UKRAINIAN BORSCHT

2 pounds pork
1 1/2 pounds beef (shank or chuck)
1 carrot, peeled and cut into strips
1 parsnip, peeled and cut into strips
2 ribs celery, peeled and cut into strips
1 large leek, chopped
2 medium onions, peeled and thinly sliced
1/2 cup dry white beans
1 pound cabbage, shredded
4 medium potatoes, peeled and cut into bite-size pieces
8 medium size beets, baked in skins for about 30 minutes in a 350-degree oven and then peeled (divided use)
5 tomatoes
3 tablespoons tomato paste
2 bell peppers, seeded and sliced
1 teaspoon lemon juice
4 slices smoked bacon
1 tablespoon minced dill
1 clove garlic, peeled and minced salt to taste
sour cream (for serving)

Remove as much fat as possible from the pork. Put beef and pork in heavy soup pot, cover with cold water and bring to a boil. Add carrot, parsnip, celery, leek, onions and beans. Simmer for 25 minutes.

Add cabbage, potatoes, 7 beets cut into strips, tomatoes, tomato paste and peppers. Simmer partially covered for 1 1/2 hours.

When beef and pork are tender, remove them, cut in bite-size pieces and return to pot.

Grate the remaining beet, sprinkle with lemon juice and add to soup.

Ten minutes before serving, mince bacon and blend with dill and garlic. Add to soup; simmer for 10 minutes. Taste for seasoning and add salt as necessary.

Top each serving with a spoonful of sour cream.

Serves 8
Adapted from source: The Russian Heritage Cookbook by Lynn Visson