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5-6

½ cup white beans; 500 g pork ribs; 2-3 beetroots; ⅓ cabbage; 1 carrot; 1-2 onions; 1 sweet pepper; 2 potatoes; 2-3 peeled and chopped tomatoes; 1 cup beetroot kvass; 4-6 garlic cloves; 150 g lard; 2 tbsp pork fat; salt, black pepper

Borsch (Боршч, Barszcz, Barščiai, חמיצת סלק)

Soak the beans overnight. Cover the ribs with cold water and slowly bring them to the boil. Remove any foam and simmer them for 30 minutes. Add the beans and the beetroot cut into strips, keeping back a couple of handfuls. Cook for 1 hour. Meanwhile prepare the vegetables. Fry the carrots cut into strips, the remaining beetroot, finely chopped onions and sweet pepper in the pork fat on a medium heat for 5 minutes. Add the tomatoes and stir (add a little sugar if necessary). Add the tomato juice and simmer them for 10-15 minutes. Remove the bones from the pan and set them aside. Add the diced potatoes and cook for 10 minutes before adding the fried vegetables, kvass and shredded cabbage. Cook for 5 minutes. Add the garlic ground with some coarse salt, the meat removed from the ribs and season well. Leave to stand with the lid on for 15-20 minutes. Add some more ground pepper to the plates, and serve with a dollop of sour cream, pampushki or small buns and chilled home-made vodka (samogon).

Борщ с фасолью (Боршч, Barszcz, Barščiai, חמיצת סלק)

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Андрей (talerka).

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