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1
Boil the pork 1 hour, then cut off the rind and chop the edible meat into small pieces.
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2
Thoroughly wash the cabbage.
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3
(The original recipe suggests soaking it in brine, but it's probably safe to skip that step.
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4
).
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5
Use a knife to hollow out the cabbage.
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6
Make the cavity as large as possible, without piercing the outer leaves.
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7
Save what you cut out.
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8
Set a large pot of water to boil.
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9
While it is heating up, mix the chopped pork with the onion and sesame seeds.
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10
Stuff the cabbage with as much of the pork mixture as will fit, and cover the hole with one or two cabbage leaves.
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11
Tie the cabbage tightly in cheesecloth and lower into the boiling water.
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12
Set a timer for two hours; keep the cabbage at a low boil the entire time, turning it occasionally.
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13
Combine the remaining stuffing and excess cabbage in another pot, and add enough water to cover twice over.
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14
Add one extra-large bouillon cube (or two regular ones), two tablespoons soy sauce, and one tablespoon Kitchen Bouquet (browning sauce), bring to a boil, then reduce heat.
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15
Continue to simmer.
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16
When about half an hour is left on the timer, add the canned beets (including their liquid) to the soup.
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17
In a saucepan, heat 1 cup of soy sauce.
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18
Just before the timer goes off, increase heat to bring the soy sauce to a boil.
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19
To serve the cabbage, remove it from its pot and drain it a bit in a colander, then put it in a large bowl and cut away the cheesecloth.
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20
Pour the boiled soy sauce over it.
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21
Top the borscht with sour cream just before serving, or have some on the table so each person can add his own.
