Hot Ukrainian Borscht Recipe (With Beets, Beef, Pork, and More)

Name: Hot Ukrainian Borscht Recipe (With Beets, Beef, Pork, and More)
Total time: 315 min
Yield: 12
Ingredients: For the Beef Broth:; 2 1/4 pounds (1kg) bone-in beef short ribs (see note); 3/4 pound (340g) fresh pork belly (see note); Kosher salt and freshly ground black pepper; 2 tablespoons (30ml) vegetable oil; 1 medium onion, roughly diced (8 ounces; 225g); 2 medium carrots, roughly diced (8 ounces; 225g); 2 celery ribs, roughly diced (4 ounces; 115g); 4 medium cloves garlic, crushed; 1 tablespoon (15ml) tomato paste; 1 1/4 pounds (575g) beef marrow bones; 1 smoked ham hock (about 3/4 pound; 340g); 2 sprigs fresh dill; 2 sprigs flat-leaf parsley; 1 bay leaf; For the Borscht:; 1 large onion, cut into small dice (12 ounces; 340g); 1 medium carrot, cut into small dice (4 ounces; 115g); 1 celery rib, cut into small dice (2 ounces; 55g); 4 medium cloves garlic, minced; 1 small celery root (celeriac), peeled and cut into small dice (9 ounces; 255g); 1 medium parsnip, peeled and cut into small dice (6 ounces; 170g); 2 pounds red beets (900g; about 5 medium beets), peeled with a sharp vegetable peeler and cut into small dice; 1/2 (12-ounce; 340g) head green or white cabbage, quartered, cored, and shredded; 1 (28-ounce; 784g) can peeled whole tomatoes, drained and crushed by hand; 4 medium red potatoes (1 pound; 450g), diced; 1/4 pound kielbasa (4 ounces; 115g), diced (optional); Red wine vinegar, to taste; 1/2 cup (120ml) sour cream; 1 teaspoon (5g) ground toasted caraway seeds (optional)