I based my recipe on one I found years ago on the web at ruscuisine.com
Ingredients:
2 lbs beef ribs
1 onion
1-2 beets
1-2 potatoes
1-2 carrots
1 cabbage
8-10 cups water
1 tbsp butter
2 cloves garlic
¼ cup parsley
¼ cup dill
1 can tomato paste
3 tsp salt
dash of pepper
6 tbsp lemon juice
Cut the ribs into chunks and parboil for about 2 minutes, take the ribs out and set aside, discard the water. This usually gets rid of the froth that accumulates at the top of the soup.
Use a mandoline to slice the onion, beets, potatoes, carrots and cabbage. These should come up to 1 - 1 ½ cups each. I like my vegetables sliced into little bits for this soup because I like to be able to pick it up with my spoon.
Bring the 8-10 cups of water to a boil and add the onion and beef ribs to it.
Mince garlic, parsley and dill. Melt butter in a frying pan and add the garlic to it. Add beets, potatoes, carrots and stirfry and cover. When the vegetables are soft, add 1 can of tomato paste, stir and cover for minute or two.
Put the vegetables and cabbage in with the onion and beef. Add the parsley, dill, salt, pepper and lemon juice, I use lemon juice here because I prefer it over vinegar. Bring the soup to a boil and simmer for at least an hour.
Normally, I will leave the pot on the stove and bring to a boil once a day and have a bowl or two until all the soup is gone, this is about 5-6 days.
Ingredients:
2 lbs beef ribs
1 onion
1-2 beets
1-2 potatoes
1-2 carrots
1 cabbage
8-10 cups water
1 tbsp butter
2 cloves garlic
¼ cup parsley
¼ cup dill
1 can tomato paste
3 tsp salt
dash of pepper
6 tbsp lemon juice
Cut the ribs into chunks and parboil for about 2 minutes, take the ribs out and set aside, discard the water. This usually gets rid of the froth that accumulates at the top of the soup.
Use a mandoline to slice the onion, beets, potatoes, carrots and cabbage. These should come up to 1 - 1 ½ cups each. I like my vegetables sliced into little bits for this soup because I like to be able to pick it up with my spoon.
Bring the 8-10 cups of water to a boil and add the onion and beef ribs to it.
Mince garlic, parsley and dill. Melt butter in a frying pan and add the garlic to it. Add beets, potatoes, carrots and stirfry and cover. When the vegetables are soft, add 1 can of tomato paste, stir and cover for minute or two.
Put the vegetables and cabbage in with the onion and beef. Add the parsley, dill, salt, pepper and lemon juice, I use lemon juice here because I prefer it over vinegar. Bring the soup to a boil and simmer for at least an hour.
Normally, I will leave the pot on the stove and bring to a boil once a day and have a bowl or two until all the soup is gone, this is about 5-6 days.
