Directions:

1. Take the meat and washed beetroots and put it into the pot of water
2. Add 1 tbl sp of Himalayan salt and bring it to the boil
3. Remove residue from the top of the stock and continue cooking until beetroots are cooked through, (30-40 minutes or so)
4. On the meantime: grate the carrots; slice the onions; chop up the garlic and chillies; cut kumara into the small cubes; chop up the cabbage nice and thin; slice the capsicums and chop up tomatoes.
5. Take out of the pot beetroot and meat, place it onto the flat platter and let it cool off.
6. Put sliced cabbage and cubed kumara into the simmering stock, add chicken broth to the pot, bring it to the boil, reduce the heat.
7. Chop up cooked pork and put it into the pot with cabbage and kumara, add the bay leaves, put the lid on.
8. Heat up the pan with the olive oil, add the onions, garlic and chillies, keep frying on the medium heat until softened, add 9 spice and salt
9. Add carrots and capsicums, and keep frying it until nice and soft
10. Grate cooked beetroots into the mix, following with chopped tomatoes, cook until tomatoes are softened.
11. Add fried vegetables to the pot of soup, mix it thoroughly, let it simmer for 10 minutes on the medium heat.
12. Try the flavour, add some salt if necessary, add more of the 9 spice if you feel that it needs some more spice, let it simmer for another 10 minutes
13. Turn it off, close the lid and let it rest for 20 minutes
14. Chop up fresh coriander and spring onions put it into the bowl.
15. Toast the bread, butter it.
16. Serve borscht in medium-sized bowls, topping it with some sour cream and greens ans toasted bread slices on the side.

Enjoy your dinner

Bon Appetit