Ural-Style Shchi

Prep the ingredients: coarsely grate the carrots, julienne the onions, cut the potatoes into batons, and chop the cabbage if needed.

Simmer the pork over low heat without a rolling boil, skimming off any foam. Remove the cooked meat and dice it.

Sauté the onions and carrots until the onions are translucent.

Braize the cabbage with a splash of broth and caraway seeds.

Sauté the tomato paste with sugar, add it to the cabbage, and braise together.

Soak the pearl barley for 40-50 minutes, rinse, and boil separately until tender using a 1:3 grain-to-water ratio.

Bring the broth to a boil and add the cooked barley.

Add the potatoes, bring back to a boil, and cook for 5-7 minutes.

Add the cabbage and bring to a boil.

Add the sautéed vegetables, meat, garlic, bay leaf, and whole peppercorns, cover with a lid, simmer for 5-7 minutes, and stir in the chopped parsley.