Wash pork and beef under cold running water and place into a deep pot. Cover with water and quickly bring to a boil. Then turn the heat down to low to let it simmer. Skim off any foam that appears while broth is cooking. Boil the broth for 2 hours. Then add shredded beetroot and keep cooking until beets turn light. Then add whole onion and keep cooking for 20 more minutes. Take the onion and meat out and strain the broth. Separate meat from the bones and cut meat into bite sized pieces.
While the broth is cooking, cut carrots, parsley root, parsnip and onion into cubes and fry in a pan with oil for 10-15 minutes on medium heat. Then add tomato puree and sugar and cook for 10 more minutes making sure some liquid stays.
Bring the broth to a boil again and add cubed potatoes. Let the potatoes boil for 10 minutes before adding fried vegetables. After adding the veggies, add peppercorns, bay leaves, 1 whole hot pepper, finely cut bell pepper and shredded fresh green cabbage. Let it cook for 5 minutes, add salt to taste and sprinkle with chopped parsley. Cover the borscht and turn the heat off.
 

You will need:

For borscht:

  • Water – 10 cups
  • Bone-in beef – 7 oz
  • Bone-in pork – 7 oz
  • Beetroot – 5 oz
  • Fresh green cabbage – 10 oz
  • 4 medium potatoes
  • 1 large carrot
  • 2 medium yellow onions
  • 1 parsley root
  • 1 parsnip
  • 1 green bell pepper
  • Tomato puree – 2 tablespoons
  • Vegetable oil – 2 tablespoons
  • Sugar – 1 tablespoon
  • 4 peppercorns
  • 1 bay leaf
  • 1 whole red hot pepper
  • Chopped parsley greens – 1 tablespoon
  • Salt – to taste