Pork butt roast is often labeled Boston butt in the supermarket. For efficiency, prep the vegetables while the broth cooks, or make the broth ahead. In step 2, the chilled fat hardens on the surface of the broth and is easy to remove with a spoon. This soup benefits from being made in advance at least a few hours before eating and up to three days (to read more about why waiting improves flavor, see page 31). Serve with bread. Garnish with sour cream, if desired.

Broth

• (2-pound) boneless pork butt roast, well trimmed and cut in half onion, halved
• large carrot, sliced I inch thick
• 2 bay leaves
• ½ teaspoon table salt
• 10 cups water

Soup

• 1 pound Yukon Gold potatoes, peeled and cut into I-inch pieces
• ½ small head green cabbage, halved, cored, and sliced thin crosswise (5 cups)
• 1½ teaspoons table salt, divided
• ¼ cup vegetable oil onion, chopped fine
• 8 ounces beets, trimmed, peeled, and shredded (2 cups)
• 2 carrots, peeled and shredded (1½ cups)
• (6-ounce) can tomato paste
• 1/3 cup chopped fresh dill, plus more for garnish
• 1 tablespoon lemon juice, plus more for serving