Ukrainian Borscht with Pork Ribs

Cut the pork ribs into portions. Fill a pot with water two-thirds full and place it on heat. Add the meat, one peeled onion, and one peeled carrot. Salt according to the ratio of one teaspoon of salt per four liters of water — it is better to undersalt than to oversalt. Cover with a lid, leaving a small gap to prevent boiling over. The meat will simmer for approximately one hour.

While the meat is cooking, prepare the remaining ingredients. Peel two large onions, two large carrots, one beet, two potatoes, one sweet pepper, and one garlic head.

Put peeled potatoes immediately in cold water so they don't darken.

To quickly peel garlic, cut off the tail at the base of the head so that all cloves have their tops cut off. Place in a pot with a tight-fitting lid and shake vigorously for 20-30 seconds — the garlic will easily separate from the husk.

Place the skillet over medium-high heat. Cut the lard into thin elongated pieces 2–2.5 mm thick. Mince the garlic finely.

Pour a little sunflower oil into a pan. When the oil is heated, remove the pan from the heat, wait 15 seconds and put all the chopped lard into it. Return to the heat and render the fat from the lard, stirring.

While the lard is melting, slice the onion into quarter rings about 1 mm thick or into cubes — whichever you prefer.

When the lard turns into golden cracklings, remove them from the pan with a skimmer, leaving as much rendered fat in it as possible. Set the cracklings aside.

Reduce the heat to medium. Add the garlic to the pan and stir for 30–40 seconds until it begins to turn golden. Immediately add the chopped onion and mix well.

Grate the carrots and beets on a grater or cut them into thin strips. Continue stirring the onions in the pan.

When the onion becomes transparent and starts to turn golden, add the carrot and stir.

In the pot with meat, remove the foam from the surface of the broth. Cut the potatoes into medium-sized pieces and add to the pot.

After 3–5 minutes of frying, when the carrots begin to soften, add the beets to the onions and carrots. Stir and season with a pinch of salt and pepper to taste.

Turn on the kettle — hot water will be needed soon.

Cut the sweet pepper into thin elongated slices. After 5–7 minutes of frying, add it to the vegetables in the pan and stir. If necessary, add a little oil or fat to prevent the vegetables from burning.

Peel the tomatoes: make shallow cross-shaped cuts on both sides (1.5–2 mm). Pour boiling water over them and leave for 3–4 minutes. Then remove the skin.

Place tomato paste, chopped herbs (dill and parsley), and peeled tomatoes into the blender. Turn on the blender and blend until smooth.

Continue stirring the vegetables in the pan.

Carefully remove the whole onion and carrot from the broth that were cooked with the meat — they are no longer needed.

Pour the tomato mixture from the blender into the pan with vegetables. If the mixture turns out too thick, dilute it with a small amount of broth from the pot. Stir, cover with a lid and simmer for 8–10 minutes over medium heat, stirring occasionally to prevent burning.

While the roast is simmering, chop the white cabbage. Chop it finely so there are no large pieces in the borscht. Set it aside.

Check the potatoes in the broth: pierce with a fork — if they break apart easily, the potatoes are half-cooked, which is what we need.

Turn off the roast and pour it entirely into a pot with broth, meat, and potatoes, including all the liquid. Arrange the chopped cabbage on top and stir. Cover with a lid, reduce the heat, and simmer for another 15–20 minutes.

Turn off the heat and let the borscht steep for about an hour. This will allow the flavors to fully develop and blend together.

Serve with cold sour cream, pieces of lard, pampushky, and cracklings.