Borscht

• 1 Pound beef spareribs.
• 1 Tablespoon salt.
• Few peppercorns.
• 1 Bay Leaf.
• 2-3 Beets, sliced thinly.
• 1-2 Carrots, sliced thinly.
• 2 Stalks celery, chopped.
• 1 Medium onion, chopped.
• 1 Cup cabbage, shredded.
• 1/2 Teaspoon sugar.
• 1 Cup tomato juice.
• 1 Tablespoon vinegar.
• 1/2 Cup cream or sour cream.
• Pinch dill.

• Cut up spareribs, cover with 1 1/2 or 2 quarts water.
• Add seasonings and cook on low heat until meat is tender and falls off bone.
• Lift out beef and strain juice.
• Pre-boil shredded cabbage until softened.
• Add all veggies to soup stock and cook until tender.
• Add sugar, tomato juice and vinegar.
• Just before serving, include cream and dill, or serve individual soup plates with a dollop of sour cream and a sprig of fresh dill.

Borscht	Shashlik
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Holubtsi	Deruny
Pampushky	Okroshka
Kutya	Rozsolnyk
Chicken Kiev	Kasha