Borsch

4 beetroot grated

100g White Cabbage ( shredded / cut very slim )

8 Small Potato / 4 Med  cubed

1 Medium Carrot grated

4 Medium Tomato

1 Medium Onion  cut small

800g Pork cubed

8 Sprigs Fresh Dill

3 Tbl Spn Olive Oil

1 tsp Vinegar

Sour Cream for serving

Fine chop onion, dill.

Heat 3 L water in big pan – add dill onion and meat.

Cook gently

30 mins after begin cooking meat.

Grate – Beets, Carrots. Fine chop toms.

Melt some butter in a pan, add Beets, Toms, vinegar cover with lid. Simmer gently 1 Hour.

Stir occasionally, if dry add some liquid from broth.

After total time 1:15 or 45 mins after the previous step.

In frying pan, melt 1 tbl butter, add carrots, potatoes, cabbage and little garlic. Cover and sauté for 15 mins, stirring occasionally.

After broth has cooked for 1:30 remove floating fat. Add the cabbage , potato , carrots and garlic mixture. Stir well cook for 15 mins. Then add the beet mixture and cook for medium for 10 mins.

Reduce to gentle simmer until flavors have blended , meat is tender and everything is ready to eat.