Eva’s Heritage Borscht

Eva’s Heritage Borscht

AuthorJulie

1 lb (500 g) pork side ribs
2 to 3 beets, trimmed
2 cups peeled and diced carrots
1 onion, diced
1 cup chopped fresh green beans
1 cup chopped cabbage
1 cup tomato juice
2 tsp apple cider vinegar
Salt and pepper to taste
1 cup sour cream
2 Tbsp finely chopped parsley or fresh dill

1

Put the ribs in a large pot and add enough water to cover them. Bring to a boil over high heat and skim off any gray scum that floats up.

2

Reduce the heat to low. Simmer, uncovered, until the ribs are tender, about 1 hour.

3

While the ribs are cooking, put the beets in a saucepan and add enough water to cover them. Bring to a boil over high heat. Reduce the heat to medium and simmer until tender, about 45 minutes.

4

Drain the beets. Set them aside until they are cool enough to handle. Peel and chop the beets, then set aside.

5

Remove the ribs from the pot, reserving the cooking water in the pot. Using a fork or knife, pull or cut the meat from the bones and chop into bite-size chunks. Return the pork to the pot.

6

Add the carrots, onion, green beans, cabbage, tomato juice and vinegar. Bring to a boil over high heat, then reduce the heat to medium-low. Simmer, uncovered, until all the vegetables are tender, 20 to 30 minutes.

7

Add the boiled beets and salt and pepper to taste. Ladle the soup into bowls, and swirl in a few spoonfuls of sour cream.

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Ingredients

 1 lb (500 g) pork side ribs
 2 to 3 beets, trimmed
 2 cups peeled and diced carrots
 1 onion, diced
 1 cup chopped fresh green beans
 1 cup chopped cabbage
 1 cup tomato juice
 2 tsp apple cider vinegar
 Salt and pepper to taste
 1 cup sour cream
 2 Tbsp finely chopped parsley or fresh dill

Directions

1

Put the ribs in a large pot and add enough water to cover them. Bring to a boil over high heat and skim off any gray scum that floats up.

2

Reduce the heat to low. Simmer, uncovered, until the ribs are tender, about 1 hour.

3

While the ribs are cooking, put the beets in a saucepan and add enough water to cover them. Bring to a boil over high heat. Reduce the heat to medium and simmer until tender, about 45 minutes.

4

Drain the beets. Set them aside until they are cool enough to handle. Peel and chop the beets, then set aside.

5

Remove the ribs from the pot, reserving the cooking water in the pot. Using a fork or knife, pull or cut the meat from the bones and chop into bite-size chunks. Return the pork to the pot.

6

Add the carrots, onion, green beans, cabbage, tomato juice and vinegar. Bring to a boil over high heat, then reduce the heat to medium-low. Simmer, uncovered, until all the vegetables are tender, 20 to 30 minutes.

7

Add the boiled beets and salt and pepper to taste. Ladle the soup into bowls, and swirl in a few spoonfuls of sour cream.

Eva’s Heritage Borscht
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