Kyiv Borsch

Put the beef on the bone into a large pot, pour in 2.8 L of cold water, bring to a boil over high heat, and carefully skim off the foam. Reduce the heat to low, cover, and simmer for 1.5 hours until the meat is tender.

Meanwhile, boil the beans in a separate pot until soft (if using dried beans), or simply warm them through if already cooked.

Cut the lamb into small cubes and the beetroot into thin strips. Heat 1 tbsp of oil in a skillet, sear the lamb until golden, 5-7 minutes, then add the beetroot, tomato paste, vinegar, sugar, and 100 ml of the broth. Cover and braise over low heat for 20-25 minutes until the beetroot is tender.

Finely chop the onion, and cut the carrot and parsley root into thin strips; sauté in the remaining oil until golden and soft, 6-8 minutes.

Remove the cooked beef from the broth and cut it into pieces. Add the diced potatoes to the broth and cook for 10 minutes, then add the shredded cabbage and cook for another 5 minutes. Return the meat, the braised beetroot with lamb, the sautéed vegetables, and the cooked beans to the pot; simmer over low heat for 15 minutes.

Cut the apples into wedges, removing the core. Finely chop the lard and garlic, then mash them together with half of the parsley into a paste. 5 minutes before the borsch is done, add the apples, the garlic-and-lard paste, the bay leaf, salt, and black pepper to taste; simmer for 5 minutes.

Remove the borsch from the heat and let it rest, covered, for 10-15 minutes. Serve hot with sour cream, sprinkled with the remaining chopped parsley.