Borshch (Ukrainian Beet and Cabbage Soup)

Instructions

1. Put the ribs in a large pot with the water, bay leaf, peppercorns and 1 tsp salt. Bring to a boil, skim the foam, then simmer partly covered for 1 hour 15 minutes, until the meat is very tender.
2. Heat 2 tbsp of the oil in a wide pan and cook the onion and carrots for 6 minutes. Stir in the tomato paste for 2 minutes and scrape the mixture into a bowl.
3. Add the remaining oil, the grated beets, the vinegar and a ladle of broth to the same pan. Cover and cook for 15 minutes over medium-low heat until the beets are soft.
4. Lift the ribs out of the broth. Add the potatoes and simmer for 10 minutes, then add the cabbage and cook for 8 minutes more.
5. Stir in the beet mixture, the onion and carrot mixture and the beans, if using. Simmer for 10 minutes. Pull the meat from the bones and return it to the pot.
6. Add the garlic, sugar, 1 to 2 tsp salt and plenty of black pepper. Taste and add a little more vinegar if you want it more sour, then turn off the heat and rest the soup for 20 minutes.
7. Ladle into bowls and top with dill, parsley and a spoonful of sour cream.

Tips

• Add the vinegar or lemon juice to the beets while they cook. The acid keeps the color bright red instead of turning brown.
• No ribs? Use 400 g (14 oz) beef or pork chunks with a stock cube, or leave out the meat and use vegetable stock for a meatless pot.