Hot Ukrainian Borscht

Name: Hot Ukrainian Borscht
Cuisine: Europe, Eastern European & German
Ingredients: 1 (2-pound), boneless pork butt roast, well trimmed and cut in half; 1 , onion, halved; 1 , large carrot, sliced 1 inch thick; 2 , bay leaves; ½ teaspoon, table salt; 10 cups, water; 1 pound, Yukon gold potatoes, peeled and cut into 1-inch pieces; ½ small head, green cabbage, halved, cored, and sliced thin crosswise (5 cups); 1½ teaspoons, table salt, divided; ¼ cup, vegetable oil; 1 , onion, chopped fine; 8 ounces, beets, trimmed, peeled, and shredded (2 cups); 2 , carrots, peeled and shredded (1½ cups); 1 , (6-ounce) can tomato paste; ⅓ cup chopped fresh, dill, plus more for garnish; 1 tablespoon, lemon juice, plus more for serving

Main Courses
Europe
Eastern European & German
Fruits & Vegetables
Vegetables
Soups

By Annie Petito ･ Appears in Cook's Illustrated January/February 2023, America's Test Kitchen TV

Equal parts rustic vegetable stew and bright, sheer, meaty broth, borscht is the universal, infinitely adaptable heart of Ukrainian cuisine.

SERVES 6 to 8

TIME 3¾ hours

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