Ukrainian Sparerib Borsch

• spareribs↗1 lb
• salt↗1 tablespoon
• peppercorns↗3
• water↗1 1⁄2 - 2 quarts
• bay leaf↗1 piece
• beets, sliced thinly↗2 -3
• carrot, sliced thinly↗1 -2
• stalks celery, chopped↗2
• medium onion, chopped↗1
• cabbage, shredded↗1 cup
• sugar↗1⁄2 teaspoon
• tomato juice↗1 cup
• vinegar↗1 tablespoon
• cream↗1⁄2 cup

Step-by-step instructions

1. 1

   Cut up the spareribs; cover with 1 1/2 to 2 quarts water.

2. 2

   Add salt and spices.

3. 3

   Cook on low heat until meat is tender and falls off bone.

4. 4

   Lift out meat and strain stock.

5. 5

   Pre-boil the shredded cabbage in stock until softened.

6. 6

   Add all vegetables to the soup stock and cook until tender.

7. 7

   Add sugar, tomato juice and vinegar.

8. 8

   Just before serving add cream.

9. 9

   Wheatland Bounty.