How to Make Borscht:

• Put the rinsed pork ribs into a large pot and cover with water. Bring to a boil over a medium-high heat, then remove the foam and rinse the ribs again.
• Add more (cold) water, salt, and bay leaves. Bring to a boil once again; keep it at light boil till the meat starts falling off the bone (approx. 1 hour).
• Peel all the veggies, grate the carrots and beetroots, shred the cabbage, chop the onions, and cube the potatoes.
• Keep them in cold water until you use them. Rinse and strain the canned beans.
• Sauté the chopped onions in sunflower oil until yellow, then add the tomato paste and grated carrots and continue for 5-6 minutes.
• Continue for another minute or two if the carrots have not softened.
• Once the pork ribs are ready, add the grated beetroots and cubed potatoes to the same pot.
• Bring the heat to medium and bring the water to a boil.
• Cook for another 10-12 minutes.
• Then, add the shredded cabbage, sautéed carrots, and onions to the pot.
• Cook until the potatoes can be pierced easily with a fork (approx. 7-10 minutes). 
• Add the beans, black pepper, sugar, and vinegar. Cook for another 2-4 minutes. 
• Turn the heat off and leave to stand covered with a lid for half an hour.
• Serve with a dollop of sour cream, finely chopped parsley, and dill.