Smoked Borscht with Beans

Rinse them, pat dry and leave whole. This helps release their flavour into the broth.

Peel the onion and finely chop it. Peel the carrot and grate it coarsely or cut into small dice.

Peel the beetroot and cut into thin strips or grate coarsely. Finely chop the garlic.

If the sauerkraut is very sour, rinse it under cold water and wring it out well.

Drain the beans and rinse under cold running water, then let them drain.

Place the smoked ribs in a large pot, cover with water, add a bay leaf and whole peppercorns. Bring the smoked borscht to a boil.

Reduce to a gentle simmer, skim off any foam and cook for 60-75 minutes until the meat easily pulls from the bones.

Meanwhile, heat the sunflower oil in a pan and sauté the onion and carrot over medium heat until soft, about 5 minutes.

Add the beetroot, tomato paste, sugar and apple cider vinegar, stir and simmer for 8-10 minutes to fix the colour.

Remove the ribs from the broth, optionally strain the broth, pull the meat from the bones, cut into smaller pieces and return to the pot.

Add the sauerkraut to the broth and cook for 10 minutes so it softens slightly and releases its flavour.

Stir in the stewed beetroot mixture and the drained beans, cook for another 10-15 minutes until the flavours meld.

Finally add the chopped garlic, season with salt and freshly ground black pepper, then let it rest covered for 5 minutes.

Ladle the hot borscht into bowls, add a spoonful of sour cream and sprinkle with chopped dill.

Serve with slices of bread on the side.