In a large saucepan, heat the olive oil and brown the pork well.
Quench with white wine.
Add the onion, garlic, spring onions, and let them wither for a few minutes.
Add the celery, the potato, salt, a little pepper, the allspice.
Pour hot water until it covers all the ingredients and cook for about 90 minutes until the meat is tender.
Open the pot, add the beets, and a little more, hot water.
Turn off the food after 3 minutes.
Sprinkle with dill and serve with a spoonful of strained yogurt on each plate.