Though there are many ways to make Ukrainian borsch, the chunky, vividly hued dish always is savory-sweet, with a touch of acidity. Based on what we learned from chef Ievgen Klopotenko, we developed a borsch recipe that can be made with either beef or pork. Traditionally, borsch was cooked over wood fire, which imparted a smoky flavor. We add smoked paprika to mimic that. Home cook Stanislav Kots included star anise and caraway in his version, spices that complement the earthy-sweet and meaty flavors. The addition of white beans comes from home cook Katerana Ilyasevich, who used them to add heartiness and texture. This recipe requires two cooking vessels, as is customary: a pot for simmering the meat and a skillet for sautéing the aromatics. Sour cream and dill are key finishing flavors that are stirred into individual bowls, so don’t skip them.