Borscht

Title: Borscht

Categories: Soups/stews, Pork/ham

Yield: 6 servings

1/2 c White Beans

1/4 c Cream or Milk

2 lb Lean Pork Spareribs

1 tb All purpose flour

4 ea Medium Beets, peeled, grated

1 ds Ground Pepper

1 ea Large Onion, diced

1 ea Juice of

1/2 lemon

1 1/2 ts Salt

1 ea Sour Cream

1/4 ea Medium Cabbage, shredded

1 ea Chopped Fresh Dill

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. Six to eight servings.

From The Gazette 91/01/30. --