One of the oldest borscht recipes calls for cabbage, beetroot, roasted carrots with bacon and spicy roots. All the vegetables are then added to a broth made with bones or jerked meat. If fresh cabbage is used, rye beer is then added. Quite simple, don’t you think? However, one has to cook precisely so the borscht has a clear ruby red color and the little pieces of fat floating on top have to have bright orange coloring. It’s cooking science!