Borscht

Sour cream and a sprinkle of fresh dill, and it will satisfy your family on a crisp fall day.

Eva's Heritage Borscht
Eva's Heritage Borscht
 

Makes six servings

 

Ingredients

1 lb (500 g) pork side ribs
2 to 3 beets, trimmed
2 cups (500 mL) peeled and diced carrots
1 onion, diced
1 cup (250 mL) chopped fresh green beans
1 cup (250 mL) chopped cabbage
1 cup (250 mL) tomato juice
2 tsp (10 mL) apple cider vinegar
Salt and pepper to taste
1 cup (250 mL) sour cream
2 Tbsp (30 mL) 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.

7. Simmer, uncovered, until all the vegetables are tender, 20 to 30 minutes.

8. Add the boiled beets and salt and pepper to taste.

9. Ladle the soup into bowls, and swirl in a few spoonfuls of sour cream.

Excerpted from The Soup Sisters Cookbook: 100 Simple Recipes to Warm Hearts . . . One Bowl at a Time by Sharon Hapton and Pierre A. Lamielle, published by Appetite by Random House.

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