Hot Ukrainian Borscht Recipe (With Beets, Beef, Pork, and More)

Ingredients (31)

• For the Beef Broth:
• 2 1/4 pounds (1kg) bone-in beef short ribs (see note)
• 3/4 pound (340g) fresh pork belly (see note)
• Kosher salt and freshly ground black pepper
• 2 tablespoons (30ml) vegetable oil
• 1 medium onion, roughly diced (8 ounces; 225g)
• 2 medium carrots, roughly diced (8 ounces; 225g)
• 2 celery ribs, roughly diced (4 ounces; 115g)
• 4 medium cloves garlic, crushed
• 1 tablespoon (15ml) tomato paste
• 1 1/4 pounds (575g) beef marrow bones
• 1 smoked ham hock (about 3/4 pound; 340g)
• 2 sprigs fresh dill
• 2 sprigs flat-leaf parsley
• 1 bay leaf
• For the Borscht:
• 1 large onion, cut into small dice (12 ounces; 340g)
• 1 medium carrot, cut into small dice (4 ounces; 115g)
• 1 celery rib, cut into small dice (2 ounces; 55g)
• 4 medium cloves garlic, minced
• 1 small celery root (celeriac), peeled and cut into small dice (9 ounces; 255g)
• 1 medium parsnip, peeled and cut into small dice (6 ounces; 170g)
• 2 pounds red beets (900g; about 5 medium beets), peeled with a sharp vegetable peeler and cut into small dice
• 1/2 (12-ounce; 340g) head green or white cabbage, quartered, cored, and shredded
• 1 (28-ounce; 784g) can peeled whole tomatoes, drained and crushed by hand
• 4 medium red potatoes (1 pound; 450g), diced
• 1/4 pound kielbasa (4 ounces; 115g), diced (optional)
• Red wine vinegar, to taste
• 1/2 cup (120ml) sour cream
• 1 teaspoon (5g) ground toasted caraway seeds (optional)
• Minced fresh dill, for garnish