Ruby Borscht

Ingredients

• 250 g Pork Shoulder
• 250 g Beef Shank
• 2 pcs Beetroot
• 250 g White Cabbage
• 2 pcs Potato
• 1 pcs Carrot
• 1 pcs Onion
• 4 pcs Garlic
• 2 tbsp Tomato Paste
• 2.3333333333333335 tbsp Sunflower Oil
• 1 tbsp Apple Cider Vinegar
• 2 pcs Bay Leaf
• 1.25 tsp Black Pepper
• 1.0833333333333333 tbsp Kosher Salt
• 10 g Fresh Dill
• 80 g Sour Cream

Method

1. Peel and grate {beetroot} and {carrot}, thinly slice {white_cabbage}, dice {potato} and {onion}, and finely mince {garlic} so everything cooks evenly and can be added quickly in stages.
2. Pat {pork_shoulder} and {beef_shank} dry, place them in a heavy pot with cold water, add {bay_leaf}, {black_pepper} and {kosher_salt}, then bring just to a gentle simmer over medium heat. Skim well, then keep the broth at a bare simmer until the meat is tender and the liquid tastes rich.
3. Heat {sunflower_oil} in a large skillet over medium heat, add {onion} and {carrot} with a pinch of {kosher_salt}, and sauté until softened and sweet. Stir in {tomato_paste} and bloom until darkened and fragrant, then add {beetroot} and {apple_cider_vinegar}. Cook until the beets look glossy and vividly ruby; the acid helps keep their color bright.
4. Lift out {pork_shoulder} and {beef_shank}, shred the meat, and return it to the pot. Add {potato} and {white_cabbage} to the broth over medium heat with another pinch of {kosher_salt}, simmer until nearly tender, then fold in the beet mixture. Keep the soup below a boil so the {beetroot} stays bright, and cook until the vegetables are tender and the broth tastes balanced.
5. Stir {garlic} and most of the {fresh_dill} into the hot soup off the heat so their aroma stays fresh, then taste and adjust with {kosher_salt} and {black_pepper}. Ladle into warm bowls and finish with {sour_cream}, the remaining {fresh_dill}, and a light sheen of {sunflower_oil}.