Borscht Recipe

Had extra beets and onions and gave out to bunz in quantity of the recipe listed below

-Not a vegetarian/vegan friendly recipe ut can be modified with veggie stock but hasn't been tested by me to know how it tastes vs the meat stock

Shorty story: Heyo bunz! I was sick with covid and my mom wanted to bring me my favorite soup but that was not a good idea for her to travel to me in anyway. So I asked her to write the recipe down and send it to me so I can make it when I'm better. I'm better and the soup was amazing! Even for first time making it. I still have a lot of beets left over so I thought why not trade them with the recipe. Plus wouldnt want someone to buy a whole bag of beets just for the recipe. Honestly not looking for much, accepting other produce (ei. any citrus) in return. And if you want the recipe alone here it is:

INGREDIENTS (for 2lliters of broth): 500 g pork on the bone 200 g beets 150 g cabbage 110 g potatoes 100 g carrots 100 g onions + 1 whole small onion 3 tbsp tomato puree  *For vegetarian option, you can add a can of red kidney beans instead of meat and for broth use any broth then do everything else.

Boil pork meat with bone for 1.5-2 hours with one onion, removing meat foam as it shows up. Once done boiling, put meat into the cold water bath and remove any additional foam on the meat itself by hand. You can either cut the meat into small two bite pieces or pull the meat apart by hand into small pieces since it will be super soft anyway. Grate carrot and beets, cut cabbage julienne wise, cut potato in two bite squares, chop onions, and just dump it into the broth. Add the tomato puree, bay leaf, salt, black pepper to taste. Boil on medium heat until potatoes are ready. Leave closed to rest for at least for 10mins.