Ukrainian borscht with pampushky

Method 5 steps

1. 1

   Make a stock from the ribs: an hour and a half at a bare simmer, skimmed. Lift the meat out and pull it apart.

2. 2

   Braise the beetroot separately with a spoon of oil, the tomato paste and the vinegar, covered, for twenty minutes. The vinegar is what holds the colour.

3. 3

   Fry the onion and carrot until soft. Put the potatoes into the stock and give them ten minutes, before any acid reaches the pot.

4. 4

   Add the cabbage, then after five minutes the beetroot, the fried vegetables and the beans. Give it five minutes.

5. 5

   Pound the salo with the garlic and herbs to a paste and stir it into the pot. Take it straight off the heat and let it stand covered for twenty minutes.