Cut pork and beef into small cubes.

Cut salt pork and bacon into small pieces.

Fry the salt pork, bacon, and chopped onions in a large pot until the onions are golden brown.

Add paprika to the pot and stir to combine.

Add the cubed pork and beef to the pot.

Fry the meat, turning it over constantly, for about 10 minutes.

Pour in the beef stock.

Simmer gently for 30 minutes.

Add the sauerkraut, chopped celery, and chopped carrots to the pot.

Continue cooking until the meat is tender and the vegetables are done, about 30-45 minutes.

Stir in the ketchup.

Whip the heavy cream until it forms soft peaks.

Season the whipped cream with salt.

Float a dollop of whipped cream on top of each serving of borscht.