Bayba Borshch

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Step 1

Heat butter in large pot over medium heat. Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 30 seconds.

Step 2

Add tomato paste and 1/2 cup stock to dissolve tomato paste. Add remaining stock, cabbage, beets, 4 Tbsp vinegar, sugar, 2 tsp salt, bones, cheese rind, and bay leaf. Bring to a boil, lower heat, and simmer until veggies are soft and tender, about 45 minutes.

Step 3

Meanwhile, cut roast into 1" pieces and season with Jalapeno salt. Melt 1 Tbsp butter in skillet over medium heat. Add venison and cook 5-6 minutes until browned.

Step 4

Place potatoes in medium saucepan, cover with cold water, and add 1 tsp salt. Bring to boil, lower heat, cover, and simmer 10-12 minutes. Drain potatoes.

Step 5

Remove bay leaf and bones. Add venison and potatoes. Add 1 Tbsp vinegar, pepper, 1/4 cup dill. Serve with sour cream, more dill and rye bread.