Ukrainian beetroot broth (borshch) | My uncle in Moscow would often be asked by his Russian friends: ‘Is it true that Ukrainians eat borshch three times a day?’ He answered, ‘If you guys could make a proper Ukrainian borshch, you would get up at night to eat it.’ Stock is very important here, as with every other broth recipe in this book, and the meat that you use should be well marbled, otherwise it will never become meltingly soft. The most authentic of borshches should include pork salo (cure
