Hot Ukrainian Borscht Recipe (With Beets, Beef, Pork, and More)

Directions

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.