Ukrainian borsch with pork and beans

Soak the beans in cool water for 8-10 hours, then boil them and drain them in a colander.

How to cook beans: simple and straightforward instructions

If you don't want to wait, use canned.

Place the meat in a saucepan, cover with water at room temperature and simmer over low heat for about 2.5-3 hours. Do not cover and periodically remove the foam from the surface.

Best used for borscht is pork on the bone.

Heat the fat in a saucepan or saucepan. Place the finely chopped beets and cook over low heat until tender. This will take at least 15 minutes.

Usually vegetables for borscht are chopped, but a coarse grater can be used to speed up the process.

Chop the onion and carrots into small pieces. Heat the oil in a skillet over medium heat and fry the onions for 4-5 minutes. Season with salt.

Add carrots to the onion, and after 3 minutes add half the sour cream and all the tomato paste. Stir and cook over low heat for another 2-3 minutes.

Put the meat from the broth on a plate, cool slightly. Separate the flesh from the bones and cut not too coarsely.

Cut the potatoes into small pieces. Chop the cabbage.

Put potatoes, cabbage, beans, meat in a saucepan with meat broth, add a little salt. Cook over medium heat for about 20 minutes, until the potatoes are tender.

Add vinegar with sugar, sautéed beets, onions and carrots, and sour cream to the borscht. When it boils again, remove from heat.

Try the borscht and add salt if necessary. Leave covered for 15-20 minutes.

Sprinkle with herbs when serving.