Ukrainian Borscht

• 1 lbs Beef spareribs
• 1 tbsp 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 tsp Sugar
• 1 cup Tomato juice
• 1 tbsp Vinegar
• 1/2 cup Cream or sour cream
• pinch Dill

1. 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.

2. Lift out meat and strain juice.

3. Pre-boil shredded cabbage until softened.

4. Add all veggies to soup stock and cook until tender.

5. Add sugar, tomato juice and vinegar. 6. Just before serving, add cream and dill, or serve individual soup plates with a dollop of sour cream and a sprig of fresh dill.