Borscht! Great-Grandma’s Way | The Good Stuff with Mary Berg

Season pork ribs with salt and pepper and brown them until golden brown.

Slice a couple cloves of garlic and a white onion.

Add the sliced garlic and onion to the browned pork ribs.

Add a bunch of bay leaves to the pot.

Cover the mixture with cold water.

Add a bouillon cube to the pot.

Bring the mixture to a simmer and skim off any foam or scum that rises to the top.

Let the soup simmer for 2 to 3 hours.

After simmering, add pickled beets along with their liquid.

Add extra white vinegar to the pot.

Add butter beans to the pot and simmer gently for the last half hour.

Ladle some of the soup stock into a bowl and mix in sour cream to temper it before adding it back to the pot.

Saute mushrooms on high heat, then add soy sauce at the end.

Stir in a little sour cream into the sautéed mushrooms and garnish with fresh dill.

Equipment Needed

Dietary

Allergens