STALKER. BORSCHT. Recovery - 100%. Repletion - 100%. Relishment - 200%.

A true stalker knows how to cook Ukrainian borscht. Recovery - 100%. Repletion - 100%. Relishment - 200%.
Cooking Instruction
0:09 Broth: Place the meat in cold water. Boil for 1 hour.
0:20 While the broth is cooking, prepare the sauté:
Cut the beetroots into thin strips. Add vinegar and sugar. Fry in sunflower oil for 10 minutes.
0:27 Add carrots and onions. Fry for another 5 minutes.
0:30 Add tomato juice.
0:33 Simmer the vegetables for 20 minutes.
0:35 Add diced potatoes to the finished broth. Cook for 10 minutes.
0:36 Add cabbage, Dried dill. Cook for another 10 minutes.
0:39 Add the sautéed vegetables (beetroots, carrots, onions).
0:44 Chop garlic and salo (fatback) into a uniform mass.
0:46 Mash part of the potatoes with a fork.
0:48 Cut the bell pepper into thin strips. Add to the borscht.
0:51 Add the chopped garlic and salo mixture.
0:53 Add spices: bay leaves, allspice, hot pepper, coriander.
0:56 Add salt (to taste).
0:57 Cook for another 10 minutes.Let the borscht sit for 20-30 minutes.
1:09 Serve with sour cream and fresh herbs (parsley, dill).

Enjoy a hearty and delicious bowl of traditional Ukrainian borscht!

Ingredients (for 3 liters of water)

Meat — 500 g
Potatoes — 500 g (5-6 pcs)
White cabbage — 500 g
Beetroots — 300 g (1-2 pcs)
Carrots — 200 g (1-2 pcs)
Onions — 150-200 g (2-3 pcs)
Bell pepper — 1 pc
Tomato juice — 0.5 liters (or 2 tablespoons of tomato paste)
Garlic — 3-4 cloves
Salo (fatback) — 50 g
Vinegar 9% — 1 tablespoon
Sugar — 1 teaspoon
Sunflower oil (for frying) — 50 g
Salt — 1.5 tablespoons (to taste)
Bay leaves — 3 pcs
Dried dill — 1-2 pcs
Hot pepper (whole) — 3-4 pcs
Allspice (whole) — 3-4 pcs
Coriander (whole) — 1 teaspoon
Additionally, for serving: sour cream (greek yogurt), fresh parsley, and dill.