Ukrainian borscht

Ingredients:

• 2 pork knuckles
• 700 g beef brisket or neck, cut into large pieces
• 3 liters of beef broth or water
• 1 bay leaf
• 6 black peppercorns
• 3 allspice berries
• 3 large beets, roasted and grated
• 4 tablespoons red wine vinegar
• 4 cloves garlic, finely chopped
• 2 tablespoons of sugar
• 2 tbsp (30 g) butter
• 1 large carrot, grated
• 1 cup chopped red pepper
• 1 cup chopped onion
• 3 boiled potatoes, diced
• 1/2 small head of cabbage, shredded
• 225 to 450 grams of smoked sausage, sliced
• About 1/4 cup beet kvass, vinegar or lemon juice
• 1/3 cup fresh dill
• Slices of roast goose, fresh dill and sour cream for serving

Preparation:

1. In a large saucepan, combine the meat with the broth or water, add the bay leaf, peppercorns, and allspice, bring to a boil over high heat, reduce heat, and simmer, covered slightly, for 2 to 2 hours 30 minutes.
   
   Strain the soup to separate the broth from the meat. Remove the meat from the shank and cut it into cubes. Do the same with the beef. Return the meat and broth to the pan and add the beets, vinegar, tomato paste, and sugar; simmer, covered, for 15 minutes.
2. In a skillet over medium heat, melt the butter, add the carrots, bell pepper, onion, salt and pepper and cook, stirring, until the vegetables are softened; add them to the pan.
   
   Place the potatoes and chopped cabbage in a saucepan and cook for 10 minutes. Add the sausage and cook for another 5 minutes. Add kvass to taste, dill, and garlic, and let sit for 10 minutes. Serve the borscht with pieces of roast goose, dill, and sour cream.