| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Ukrainian |
Soups/stews |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
White Beans |
| 2 |
lb |
Lean Pork Spareribs |
| 4 |
|
Medium Beets, peeled, grated |
| 1 |
|
Large Onion, diced |
| 1 1/2 |
ts |
Salt |
| 1/4 |
|
Medium Cabbage, shredded |
| 1/4 |
c |
Cream or Milk |
| 1 |
tb |
All purpose flour |
| 1 |
ds |
Ground Pepper |
| 1 |
|
Juice of 1/2 lemon |
| 1 |
|
Sour Cream |
| 1 |
|
Chopped Fresh Dill |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest V3 #305
Date: Thu, 7 Nov 1996 00:18:09 -0500
From: BobbieB1@aol.com
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