Hot Ukrainian Borscht

Name: Hot Ukrainian Borscht
Total time: 225 min
Ingredients: 1 (2-pound) boneless pork butt roast, well trimmed and cut in half; 1 onion, halved; 1 large carrot, sliced 1 inch thick; 2 bay leaves; ½ teaspoon table salt; 10 cups water; 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces; ½ small head green cabbage, halved, cored, and sliced thin crosswise (5 cups); 1½ teaspoons table salt, divided; ¼ cup vegetable oil; 1 onion, chopped fine; 8 ounces beets, trimmed, peeled, and shredded (2 cups); 2 carrots, peeled and shredded (1½ cups); 1 (6-ounce) can tomato paste; ⅓ cup chopped fresh dill, plus more for garnish; 1 tablespoon lemon juice, plus more for serving

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Equal parts rustic vegetable stew and bright, sheer, meaty broth, borscht is the universal, infinitely adaptable heart of Ukrainian cuisine.

Keywords

Main Courses
Eastern European & German
Europe
Vegetables
Fruits & Vegetables
Soups

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