Summer Borsch (Galicia Style)

What you put:

• Smoked pork hock or smoked pork bones. If can’t find in deli, then fry some kaiser fleisch bacon
• Water (always cold for soup)
• 2 small fresh chili
• 2 hot fefferoni
• 10 Small beetroot (2-3 bunch with leaf & stalk - these go to borsch too. No waste.)
• 1 Celery (with leaf)
• 1/2 Red cabbage
• 500g Green bean (cut ends, chop)
• 3 Onion
• Sunflower oil
• 1 Spoon paprika
• 1 Big spoon Vegeta
• 500g Frozen peas
• 2–3 Spoon sour cream
• Chopped beetroot leaves
• Fresh dill (a lot)
• Apple cider vinegar (for serve only)
• Salt, more Vegeta if need
• Sweet chili sauce (100-200ml, optional if no fefferoni)

How you do:

1. Start with pork

Boil pork hock in water (enough water to full cover meat)
Add chili and fefferoni
Cook 45 minute

2. Add vegetable

Peel and dice beetroot (must be wear glove or red hands)
Chop celery (with leaf) and beetroot stalk too Put all in pot
Cook 45 minute more

3. More go in

Add red cabbage, chopped
Add green beans

4. Make onion base

Fry onion in sunflower oil until going brown
Add 1 spoon paprika
Put all onion into pot

5. Finish soup

If too thick, add boiling water
Add peas
Add sour cream
Chop beetroot leaf, add
Put lots of dill
Taste — add more salt or Vegeta if need
Cook 10 more minute

6. When you eat

Only in bowl , put little apple cider vinegar if want “If in whole pot, green beans go bad”

Baka tell you:

“Galicia borsch - not like other Ukrainian borsch. I dice beetroot, not stripe like them"
"We have all vegetable from garden"
"Spring borsch is with bean, onion, even kohlrabi"
"Don’t boil when reheating. Just warm. If frozen, then yes — boil once"
"Young beetroot, with leaves, better for spring borsch”