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Prep time
30 minutes
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Cook time
3 hours
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Serves
6-8
Author Notes
For years I have been trying to replicate my Ukrainian Mother's, never written down, "a few of this and a few of that", borscht recipe. I have never found another recipe quite like hers, for instance, there is no cabbage but she uses green beans.
Her soup is a bright, simple pleasure with few ingredients yet hearty enough to fill you up on a cold winter night.
I'm happy to report, I have finally cracked the code. It might differ slightly from her version, but it is just as yum! Hope you enjoy.
—tiffer
Ingredients
- Pork Rib Stock
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1
Slab of Pork Ribs
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2
Carrots, peeled and cut in half
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2
Celery Stalks, cut in half
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1 large or 2 small
Yellow Onions, peeled and quartered
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1/2 bunch
Parsley
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1 teaspoon
whole peppercorns
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1 teaspoon
Kosher Salt
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12 cups
water
- Borscht
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5 large or 10 small
Beets, peeled and shredded (using a food processor or box grater)
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2 large
Carrots, peeled and shredded (using a food processor or box grater)
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2 large
Tomatoes, diced
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2 large handfuls
Green Beans, trimmed and halved
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1 bunch
Dill, finely chopped
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1 tablespoon
Red Wine Vinegar
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Salt and Pepper to taste.
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Sour Cream
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Crusty Bread
Directions
- Pork Rib Stock
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Place all ingredients in a large pot, bring to boil, then lower heat to a simmer for 1 to 1.5 hours uncovered.
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Remove ribs and set aside.
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Strain all remaining solid items and stock using a fine strainer or cheese cloth. Discard all solid items. Pour your clear Pork Rib stock in a large clean pot, ready to make the Borscht.
- Borscht
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Add all ingredients to the prepared pot of Pork Rib Stock, bring to a boil, reduce heat to simmer for 1 - 1.5 hours uncovered.
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Once soup is complete, cut your reserved ribs into "three ribs per" slabs and add back to your hot soup to warm them up.
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Remove the ribs when warm and serve on a side plate with crusty bread. Serve your Borscht with a dollop of sour cream per bowl, salt and pepper to taste.
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