Moscow borscht with smoked meats

Chop the onion and carrot into small cubes, and cut the beetroot into strips.

Fry the chopped vegetables in pork fat until half-cooked, add hot water, salt, and stew until fully cooked.

In a separate deep pan or pot, stew the thoroughly washed and squeezed cabbage. The cabbage should become soft and completely change its color, so it's better to stew it for a long time on low heat.

In a large pot, boil broth from chicken or beef brisket, adding (if available) a ham bone that should be chopped before cooking. Boil for about 2 hours, then strain the broth and remove the bones and meat.

Remove the casing from the sausage and hot dogs and slice them into rounds. Cut the ribs individually and chop them into two or three pieces.

Add vegetables, stewed cabbage, sausages, sausage, ribs, bay leaf, and pepper to the boiling broth. Cook for about half an hour.

In a small pan, sauté the tomato paste in vegetable oil for 2-3 minutes. Add it to the borscht.

Finely chop the garlic and dill and add them to the pot 10 minutes before cooking is done.

Serve Moscow borscht with unsweetened vatrushkas.