This looks like a tasty thing!

Recently I became interested in old European cuisine and downloaded this book. When I try to cook something according to these recipes, I will tell you https://shainer.github.io/downloads/libro-de-arte-coquinaria-english-translation.pdf
A scan of the original is in the Library of Congress
https://www.loc.gov/resource/rbc0001.2017medren60856/?sp=1&st=image

But for now, my favorite dish. This is the only complicated dish that I can make. Usually I just cook porridge (water + groats), potatoes or fry meat

I take 2 pots, approximately 1.5-2 gallons each. I take a piece of beef with the right amount of fat and bone, ~4-5 pounds. It takes a long time to cook, so pieces of those muscles that work a lot and are quite tough are perfect. I put the meat in water in the first pan and start cooking. After the meat boils, you need to drain the first water, this removes some of the bad substances. Add cold water and continue cooking; when foam appears, remove and set the heat to minimum. I do not add salt or spices, but you can add them to taste. You can also add a whole unpeeled onion and a whole carrot to the meat. They will cook and give off their flavor. After cooking, they can be thrown away or eaten (but first cool it down, I once started eating this carrot and burned my tongue). Cook for 2-3-4 hours, depending on the toughness of the meat. If you take brisket or a thin or thick edge, then it will cook faster. If the meat is from the leg, then longer. I periodically check it with a knife. When the meat is about half ready. Then I take it and divide it into 2 parts and place the second part in the 2nd pan. I also divide the broth equally. I add cold water to both pans to reach the level ~ 60% of their volume. The remaining 40% of each pot is filled with chopped white cabbage. It is simply cut into strips of the appropriate size. And now cook until the cabbage is ready. This is about 2 hours. At the moment when it is ready. The meat will also be ready. But that's not all, half an hour before the cabbage is ready, you need to put some more chopped potatoes in each pan to taste. Some people put more, some less. That is, the calculation is that the potatoes are cooked by the time the cabbage is prepared. I think depending on the type of potato and the type of cut, may be need to change the time you put it in the pot. I like to use red potatoes. I cook with the lid open to check the readiness, so the water boils away, I need to add cold water. And you also need to cook the beets. You need to start doing this 2-3 hours before you start cooking the meat. The beets will just be cooked and you need to let them cool. The size of the beets doesn't matter, I usually take 2-3 pieces size C (this is the wife's bra size) or several small ones of the same mass. Now I grate the cooled beetroot and it lies there. At this time I take the meat out of both pots and cut it into pieces that are comfortable to put in your mouth whole or slightly larger than this size, but so that you can pick it up with a spoon. Then I distribute the meat again into 2 pots. You can even make it so that in one pan there is a little more meat or more cabbage, and in the other more potatoes or vice versa. Or everything is equal. Now I take the grated beets and distribute them among the pans. I put it on the fire and let it boil. As soon as the brew boils, remove it from the fire. This way the beetroot will retain its color and at the same time the food will be boiled and will not go sour. It can easily stand in the refrigerator for 1-1.5 weeks without any problems. The borscht is ready. You can serve it as is, but it usually tastes better if you add in a plate lots of chopped greens (parsley, green onion stems, dill, etc.) and some sour cream (or many), chopped or crushed garlic is also good. I described how I do it - a minimal set of products for this dish and no spices or salt. I had an attack of pancreatitis a few years ago, I thought I was going to die, but everything worked out, but the fee for this is - diet

In the cooking process itself, you can add your favorite spices, pieces of fresh sweet or hot pepper, grated or chopped carrots, mushrooms, tomato paste, other root vegetables instead of potatoes. Recently I showed my friend how to cook this dish, and together with the cabbage we loaded beans into it. The soup turned out quite tasty in the end. To speed up the process, you could use canned beans. You can also use any meat instead of beef. I tried chicken, pork, lamb, goat (it had a strange taste), venison, but you just have to change the cooking time depending on the type of meat. The main thing here is meat + cabbage + beets