Chernihiv Borsch

Cover the bone-in pork (600 g) with 2.5 L of cold water, bring to a boil, skim off the foam, and simmer over low heat for 1.5 hours until the meat is tender; season the broth with salt toward the end of cooking.

Meanwhile, soak the dried mushrooms in a cup of hot water for 30 minutes, rinse them, simmer in the same water for 20 minutes, cut into strips, and strain the soaking liquid through cheesecloth.

Peel the beet and grate it coarsely, then put it in a saucepan with the tomato paste, vinegar, sugar and a cup of the broth; cover and simmer for 15 minutes until soft.

Finely chop the onion and grate the carrot and parsley root; sauté in oil for 7-8 minutes until golden.

Strain the finished broth, remove the meat from the bone, cut it into pieces and return it to the pot along with the mushroom liquid; bring to a boil, add the diced potatoes and cook for 10 minutes.

Add the shredded cabbage, cooked mushrooms, beans, stewed beet, and the sautéed carrot, onion and parsley root; simmer over low heat for 15 minutes.

Toward the end, add the apple cut into thin strips, garlic mashed with a pinch of salt, black pepper and fresh herbs; bring to a boil, remove from the heat and let the borsch sit covered for 15-20 minutes.

Serve hot, with sour cream.