Prep 0 mins
Cook 0 mins
I love soup, and this borscht is slightly different from others I've seen. This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.
- 1⁄2 cup white beans
- 2 lbs lean pork spareribs
- 4 medium beets, peeled, grated
- 1 large onion, diced
- 1 1⁄2 teaspoons salt
- 1⁄4 medium cabbage, shredded
- 1⁄4 cup cream or 1⁄4 cup milk
- 1 tablespoon all-purpose flour
- 1 dash freshly ground pepper
- 1⁄2 lemon, juice of
- sour cream
- fresh dill, chopped
- Mary Pshyk's Ukrainian beet soup is served with chopped fresh dill sprinkled on each bowlful and rye or black bread.
- Soak beans in cold water for two hours, drain, add more cold water to cover and simmer until tender, about two hours.
- Place spareribs in large pot of cold water, bring to a boil, skim off any surface scum, and simmer for about 20 minutes.
- Remove meat with slotted spoon, skim fat from stock and return meat to pot.
- Add beets, onion and salt and simmer until meat is cooked, about 45 minutes more.
- Add cooked beans and cabbage and cook until cabbage is tender, about 10 minutes.
- Blend cream and four and stir into soup.
- Continue cooking, stirring, until soup thickens slightly.
- Season to taste with salt, pepper and lemon juice.
- Serve hot with sour cream and dill.
Good, though I reccommend not including the beans (personal taste issue) Cheers, Geoff