1/2 c White Beans
4 ea Medium Beets, peeled, grated
1 1/2 ts Salt
1/4 c Cream or Milk
1 ds Ground Pepper
1 ea Sour Cream
2 lb Lean Pork Spareribs
1 ea Large Onion, diced
1/4 ea Medium Cabbage, shredded
1 tb All purpose flour
1 ea Juice of 1/2 lemon
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.
