Smoked Borscht with Beans

Rinse them, pat them dry, and leave them whole. this helps release their flavor 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 and bring to a boil.

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

Meanwhile, heat the sunflower oil in a pan and sauté the onion with the carrot until translucent, about 5 minutes.

Add the beetroot, tomato paste, sugar and apple cider vinegar, stir and simmer 8-10 minutes to help set the color.

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 10 minutes so it softens slightly and releases its flavor.

Stir in the stewed beet mixture and the drained beans, cook another 10-15 minutes until the flavors meld.

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

Serve the hot borscht with a spoonful of sour cream and sprinkled chopped dill.

Place slices of bread on the table for dunking.