Cooks this dish for paying guests · Verified chef · Answers buyers directly
2 h total40 min hands-onServes 4Medium
46 more verified cooks and this recipe costs $2.99
RISING → POPULARBeetroot, cabbage and pork in a slow red broth with tomato paste and a little sugar, a heavy spoon of sour cream on top.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Pork000 g
Cabbage000 g
Carrot000 g
Onion000 g
Oil000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Which cut to buy for the stock, and asking for bones
Skimming a stock, and how clear is clear
Pot size and the simmer that never boils
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 14 of the 18 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: judging the simmer so the stock stays clear — step 11 of 18.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Halyna Moroz watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Salting only at the end
Resting the pot an hour before serving
Serving it the next day
The order the vegetables go in, and the sour-sweet balance checked at the end, not the start.
Written by Halyna Moroz. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
4 people cooked it, 95% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 46 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
