Borscht with Smoked Meat

Place smoked pork ribs and chicken legs in a pot, pour water over them, and put on the stove. After boiling, simmer for 40 minutes, occasionally skimming off the foam from the surface. 10 minutes before the end of cooking, add a bay leaf and allspice berries.

Remove the ribs and drumsticks from the broth and let cool. Remove the meat from the bones and cut into small pieces.

Strain the broth.

Peel the beets and cut them into sticks 1.5 mm thick and about 3 cm long. Transfer to a saucepan, add 100 ml of water and braise under a closed lid over low heat for 20–25 minutes, stirring occasionally. The beets should be almost cooked but retain their color.

Dice the onion into small cubes, grate the carrot on a coarse grater. Fry over medium heat until soft, without overcooking. The onion should become translucent.

Shred the cabbage.

Cut the potatoes into thin fries 3–4 mm wide.

Add the chopped meat and potatoes to the broth. After it comes to a boil, reduce the heat to medium and cook until the potatoes are half-cooked. Then add the onion with carrots and cabbage, cook until the cabbage is done. Add the beets together with the liquid in which they were sautéed.

Season with salt, sugar, and vinegar to taste, adding small portions and tasting as you go. After it comes to a boil, simmer for 10 minutes over low heat so the borscht bubbles gently. If the borscht is too thick, add water to reach the desired consistency.

At the end of cooking, add garlic grated on a fine grater. Stir and let it infuse for 10 minutes.

Sprinkle the borscht with herbs and serve with sour cream.