|500 g||beef (e.g., sirloin, tenderloin)|
|200 g||pork belly|
|400 g||beets (pre-cooked)|
|100 g||celery root|
|500 ml||beet juice|
|5 tbsp||red wine vinegar|
|sour cream for serving (optional)|
|vegetable oil for frying|
Roughly chop parsley. Finely dice chili. Cut cabbage and onions into fine strips. Cut beets, carrots, tomatoes, and celery root into bite-sized pieces.
Cut pork and beef into large cubes.
In a large saucepan, bring water, beef, and pork to a boil. Then, reduce heat to low and skim foam from the surface. Next, add bay leaves, salt, and pepper and simmer for approx. 25 - 30 min.
In another large saucepan, sauté carrots, beets, cabbage, onion, chili, and celery root in some vegetable oil over medium heat for approx. 5 - 7 min. until tender.
Deglaze pan with beet juice and allow to reduce for approx. 15 - 20 min.
Strain the pork and beef stock and set the meat aside. Add stock to the pan and allow to reduce for approx. 10 - 15 min.
Add meat, allspice, and tomatoes to the borscht. Stir well to incorporate.
Add parsley and red wine vinegar. Stir well to incorporate. Enjoy with a dollop of sour cream, if desired.