Ukrainian borscht with pampushky

Ingredients

Quantities for 6 servings.

• 700 g Pork ribs
• 3 piece Beetroot, in matchsticks
• 400 g Cabbage
• 4 piece Potatoes
• 1 piece Carrot
• 1 piece Onion
• 150 g White beans, cooked
• 2 tbsp Tomato paste
• 80 g Aged salo
• 5 clove Garlic
• 6 sprig Dill and parsley
• 1 tbsp Vinegar
• to taste Soured cream
• to taste Salt and pepper

Method

1. Make a stock from the ribs: an hour and a half at a bare simmer, skimmed. Lift the meat out and pull it apart.
2. Braise the beetroot separately with a spoon of oil, the tomato paste and the vinegar, covered, for twenty minutes. The vinegar is what holds the colour.
3. Fry the onion and carrot until soft. Put the potatoes into the stock and give them ten minutes, before any acid reaches the pot.
4. Add the cabbage, then after five minutes the beetroot, the fried vegetables and the beans. Give it five minutes.
5. Pound the salo with the garlic and herbs to a paste and stir it into the pot. Take it straight off the heat and let it stand covered for twenty minutes.