Combination Ukrainian borsch

• 125 g (4 oz) dried kidney beans
• 500 g (1

Boil the beans. Prepare a beef and pork stock with the kvass. Bake the beetroots in their skins, peel and shred them. Add the ham, finely cut up, to the stock along with the first batch of vegetables. The order of introduction of the ingredients is the same as in the previous recipe; the beans come last.