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Ingredients
Scale
- 3 quarts cold water
- 1½ lbs pork ribs or beef on the bone
- ½ medium onion, quartered
- 1 medium carrot, halved
- 2 celery sticks, halved
- 2 bay leaves
- 5 whole peppercorns
- 1 tsp salt
- 2 medium beets, peeled and grated
- 3 medium potatoes, peeled and cut into 2-inch chunks
- 2 medium carrots, grated
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 3 tbsp tomato paste
- ½ small white cabbage, cored and sliced
- Juice of 1 lemon or 1 tsp white vinegar
- Salt and pepper to taste
- Sour cream or crème fraîche, for serving
- Fresh dill or parsley, for garnish
Instructions
- Fill a large stock pot with cold water and add pork ribs or beef, onion, celery, carrot, bay leaves, and peppercorns.
- Bring to a gentle boil, then simmer for 1 to 1.5 hours, skimming foam as necessary.
- Cool slightly, strain the stock, and shred the meat.
- Prep all vegetables by peeling and grating beets, grating carrots, chopping onions, peeling and slicing potatoes, and slicing cabbage.
- Return stock to the pot, add shredded meat and vegetables, and bring to a boil.
- Reduce heat and simmer, caramelize onions and grated carrots in a separate pan.
- Add caramelized mixture to the soup, followed by sliced cabbage; cook until tender.
- Finish by stirring in lemon juice or vinegar before serving hot with sour cream.
Notes
Making stock in advance can save preparation time.
Adjust acidity by adding more lemon juice or vinegar as needed.
Caramelizing onions and carrots is crucial for enhancing the soup’s flavor.
- Prep Time: 30 minutes
- Cook Time: 1.5 hours
- Category: Soup
- Method: Simmering
- Cuisine: Eastern European
Nutrition
- Calories: 250
- Sugar: 5
- Sodium: 600
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 7
- Protein: 15
- Cholesterol: 40