The essentials. Vegetables come in all shapes and sizes, but Borshch allows for leeway depending on your tastes.
Coarsely shred beet(s) and carrot(s). Finely chop onion(s) and pepper. Mix them together with olive oil and tomato paste in a large skillet and cook over mid heat, stirring frequently.
Fill a large pot halfway with water and bring to a boil.
Grab a beer.
Once water is boiling, add pork.
Once the pork is halfway cooked, add the vegetables from the skillet, chopped potatoes and the can of beans to the pot.
Feel it out, but usually after 15 minutes add the shredded cabbage and stir.
Once 45 mins have passed since Step 2, add some dill and a couple of bay leaves, put the lid on the pot and let things sit for a bit with the heat off.
Serve with a dollop of sour cream and enjoy. But remember, Borshch is always at its best a day or two after!