Such a hearty beet soup, short ribs can be used instead of spareribs. Celeriac is a very tasty addition to this soup, if you can’t find any, just use celery. This Borscht Soup recipe is handed down from my Dad, he was quite a good cook.
I was raised on Borscht soup, my favourite part is the fall-off the bone spareribs.
Borscht Soup
Ingredients
- 1 lb spareribs cut into smaller pieces
- enough water to cover ribs
- 1 onion finely chopped
- 3 cloves garlic
- 2 teaspoons salt
- 4 peppercorns
- 2 bay leaves
- 6 cups vegetable stock
- ½ cup celery root or celeriac shredded
- 4 beets shredded
- 1 cup cabbage shredded
- 2 carrots shredded
- 2 stalks celery finely chopped
- 1 cup tomato juice or tomato paste mixed with water, or V8 juice
- 1 teaspoon sugar
- 1 tablespoon apple cider vinegar
- sour cream
Instructions
- In a large pot, cover the spareribs with just enough water to cover.
- Add the onion, salt and spices.
- Cook on low heat until meat is tender and falls off bone, about 1one hour. Strain the fat and scum from stock.
- Add 6 cups vegetable stock to ribs, to a total of approximately 6 – 8 cups stock. ( after cooking and straining ribs about 2 cups stock will be left)
- Add all vegetables to the soup stock and cook about 40 minutes until tender.
- Add sugar, tomato juice and vinegar.
- Just before serving add the sour cream.
