Borsch

Cover the pork with 2.5 L of cold water, bring to a boil and drain off the first water. Add fresh water again, bring to a boil, skim off the foam and simmer over low heat for 60 minutes; 10 minutes before it's done, add the bay leaf and black peppercorns.

Peel the beets and grate them coarsely. Stew them in 1 tbsp of oil with vinegar and sugar for 10-15 minutes, until soft and still holding their deep color.

Remove the meat, take it off the bone if needed, cut it into pieces and return it to the broth. Dice the potatoes and add them to the boiling broth, then after 5 minutes add the thinly shredded cabbage.

Finely chop the onion, grate the carrot and sauté them in 1 tbsp of oil for 5 minutes; add the tomato paste and cook for another 2-3 minutes, then transfer the sautéed vegetables into the pot.

Add the stewed beets, season with salt to taste and simmer everything together for 10-15 minutes until the vegetables are tender.

Remove the borsch from the heat, stir in the garlic pressed through a garlic press and half of the chopped herbs, cover with a lid and let it sit for 15 minutes.

Serve hot with sour cream, the remaining herbs and garlic bread rolls.