Borsch

Method

1. Prepare the broth: put the meat (beef ribs and osso buco), cloves, juniper berries, black peppercorns, bay leaves, salt, and water in a pressure cooker. Bring to a boil, skim off the foam. Close the lid and cook on the lowest heat for 1 hour 30 minutes. Turn off the heat and let rest for 1 hour. Open the cooker, remove the meat, strain the broth to remove spices. Cut the meat into small pieces and return to the broth.
2. Peel and dice the potato. Slice the purple cabbage. Dice one carrot. Dice the celery stalk (including finely chopped leaves). Finely chop one onion. Cut the guanciale (or pancetta) into strips. Add all these ingredients to the broth. Cook on medium heat for 30 minutes.
3. Meanwhile, prepare the soffritto: in a pan, heat olive oil. Add the garlic clove and the remaining chopped onion. Sauté. Add the grated carrot and cook until softened. Add the beetroot and cook for 2 minutes. Season with salt. Add the tomatoes (or tomato sauce), sugar, and apple cider vinegar. Cook for a few minutes. Add the spices: cumin, coriander, sweet smoked paprika, dill, and thyme. Stir well, then pour the soffritto into the main pot. Stir, cover, and cook on low heat for 20–25 minutes.
4. Turn off the heat. Add the chopped parsley, stir, cover, and let rest for 30 minutes before serving.
5. Serve hot with a dollop of sour cream.