Borscht

PREPARATION

• 1
  Remove the rind from the pork belly and cut it, along with the pork neck, into cubes. Render the cubes in a large pot over medium heat with a little olive oil until they get some color. Brown them golden on all sides, then deglaze with vegetable broth. Add bay leaves, chili, and pepper and let simmer for at least 15 minutes over medium heat.
• 2
  While the meat is simmering, peel and grate the carrots and beets (Caution! Red beets stain strongly), cut cabbage, savoy cabbage, and onions into fine strips. Sauté the onions, carrots, and cabbage one after another in a large coated pan with a little oil and tomato paste over medium heat, deglazing with a little vinegar until soft and translucent, then add to the broth (add more broth to the liquid as desired). Also add the grated red beets and let simmer for at least 45 minutes over low heat.
• 3
  Season with salt, pepper, lemon zest, and vinegar to taste, and thicken with a light roux depending on desired consistency.
• 4
  Add the savoy cabbage and garlic and let simmer for another 15 minutes.
• 5
  Serve the stew in a bowl with sour cream, finely chopped dill, parsley, and bean sprouts, accompanied by fresh white bread and a few drops of lemon juice.