Old Time Borscht

1 pound spare ribs, cut short, water to cover (I use boneless pork chops)
2 Large onions, chopped
3 Carrots (good sized) diced
1 cup Cabbage, coarsely shredded
3 cups Beets, peeled and cut in strips
1 cup Peas, fresh or frozen
7 oz. Lima Beans with juice (optional)
2 tsp. Salt
1/4 tsp. Pepper
1 tbsp. Vinegar
1/2 tsp. Dry dill weed

1/3 cup Whipping Cream
Sour Cream (optional)

Put spare ribs in pot. Cover with water. Bring to boil. Cover and simmer about 1 hour or until meat is tender.
Add onion, carrot, cabbage and beet. Simmer until vegetables are cooked.
Add peas, beans, salt, pepper, vinegar and dill weed. Simmer for 5 minutes more.
Stir in whipping cream.
Pass sour cream if desired.

Note: Pork steak, shoulder or chops cut bite size may be used. It will give a meatier soup.

For meatless borscht, use chicken stock instead of water.

I make large pots of this in the fall with my garden vegetables and freeze it in containers for use all winter.

Yield: About 12 cups.

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