Hot Ukrainian Borscht

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 pounds beef chuck roast, cut into cubes
• 1 pound pork shoulder, cut into cubes
• 6 cups beef broth or stock
• 4 cups water
• 2 bay leaves
• 1 teaspoon dried dill weed
• 1 teaspoon caraway seeds
• 3 large beets, peeled and grated
• 2 carrots, peeled and grated
• 2 stalks celery, diced
• 1/2 head cabbage, shredded or chopped finely
• Salt and pepper to taste
• Sour cream for garnish

Directions

For the Beef Broth: Season short ribs and pork belly all over with salt and pepper. In a large, heavy-bottomed stockpot, heat oil over medium-high heat until shimmering. Working in batches to avoid crowding the pot, add beef and pork belly and cook, turning, until browned all over, about 5 minutes per side. Transfer meats to a rimmed baking sheet or platter and set aside. Add onion, carrot, celery, and garlic to pot and cook, stirring and scraping up any browned bits, until starting to brown, about 6 minutes.