To make stock boil the beans together with the pork ribs in water over a low heat for approximately 1 hour. Wash the beetroot and potatoes and bake them whole on a baking tray in the oven. Cut the carrot into thin strips, and add to the meat broth and beans. Peel the baked potatoes and beetroot. Dice the onion and fry with the tomato paste, sugar and vinegar. Mash the potatoes, cut the beetroot into strips. Add all these ingredients to the borshch. Add the sliced cabbage and bay leaves; cook over a low heat until ready (approximately 30 minutes). Before the borshch is finished add a whole smoked pear together with crushed garlic. Bring to the boil once again and allow the borshch to mature well. Serve with smetana (soar cream) and minced fresh herbs. Soak the beans in water overnight to help speed up the cooking process.

To yield approximately 2 litres: potatoes — 300 g (1–2 potatoes) pork ribs — 800 g carrots — 50 g (½ carrot) beetroot — 100 g (1 beetroot) onion — 60 g (1 onion) cabbage — 70 g beans — 40 g garlic — 20 g tomato paste — 20 g (or 1 fresh tomato) sugar — 40 g apple vinegar — 10 g bay leaves — 1–2 smoked pears — 1 sunflower oil — 50 g water — 2 l salt and pepper to taste