Borscht | Saveur

Name: Borscht | Saveur
Ingredients: 2 3⁄4 lb. trimmed pork shoulder; 2 1⁄4 lb. trimmed beef chuck; 10 cups beef stock; 4 ham hocks; 1 bouquet garni (3 sprigs thyme, 3 sprigs parsley, 3 sprigs marjoram, 1 small leek, 1 rib celery, and 1 bay leaf, tied with kitchen twine); 1 1⁄2 lb. beets, roasted and cut into 1/4"-thick half-moons; 4 leeks, white part only, finely chopped; 1 large yellow onion, finely chopped; 1 small head Savoy cabbage, cored and shredded; 1 cup white wine vinegar; Kosher salt and freshly ground black pepper, to taste; Sour cream and dill fronds, to garnish

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Eaten hot or cold, vegetarian or with shreds of beef, enriched with a dollop of sour cream and wisps of dill, the beet-based soup is the quintessence of good Eastern European cooking.

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Ingredients

2 3⁄4 lb. trimmed pork shoulder
2 1⁄4 lb. trimmed beef chuck
10 cups beef stock
4 ham hocks
1 bouquet garni (3 sprigs thyme, 3 sprigs parsley, 3 sprigs marjoram, 1 small leek, 1 rib celery, and 1 bay leaf, tied with kitchen twine)
1 1⁄2 lb. beets, roasted and cut into 1/4"-thick half-moons
4 leeks, white part only, finely chopped
1 large yellow onion, finely chopped
1 small head Savoy cabbage, cored and shredded
1 cup white wine vinegar
Kosher salt and freshly ground black pepper, to taste
Sour cream and dill fronds, to garnish