Hearty Ukrainian Pork and Beet Borscht

1. Make the Broth

Place the pork, halved onion, sliced carrot, bay leaves, 1/2 teaspoon of table salt, and water in a Dutch oven. Bring to a boil, then reduce heat and simmer for 2 hours until the pork is tender and easily shredded.

2. Cook the Vegetables

Reserve 1/2 cup of broth and set aside. Bring the remaining broth back to a boil, then add the potatoes, cabbage, and another 1/2 teaspoon of table salt. Cook for 8-10 minutes until vegetables are tender.

3. Prepare the Beet Mixture

In a 12-inch skillet, heat the vegetable oil until it shimmers. Add the chopped onion and cook for about 5 minutes until it becomes soft and translucent. Stir in the shredded beets, shredded carrots, and 1/2 teaspoon of table salt, cooking for another 3-5 minutes. Mix in the tomato paste and cook for 1-2 minutes. Pour the reserved 1/2 cup of broth into the skillet and scrape the bottom to deglaze the pan.

4. Combine Ingredients

Combine the beet mixture with the broth and let it cook together for about 5 minutes. Add the shredded pork, chopped dill, lemon juice, and the remaining 1/2 teaspoon of table salt. Stir well and adjust the seasoning to taste with salt, pepper, and more lemon juice if desired.

5. Serve

Portion the borscht into bowls and garnish with additional chopped dill. Serve hot.