Ukrainian Sparerib Borsch

• 1 lb spareribs
• 1 tablespoon salt
• 3 peppercorns
• 1 1/2 - 2 quarts water
• 1 piece bay leaf
• 2 -3 beets, sliced thinly
• 1 -2 carrot, 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

1. Cut up the spareribs; cover with 1 1/2 to 2 quarts water.
2. Add salt and spices.
3. Cook on low heat until meat is tender and falls off bone.
4. Lift out meat and strain stock.
5. Pre-boil the shredded cabbage in stock until softened.
6. Add all vegetables to the soup stock and cook until tender.
7. Add sugar, tomato juice and vinegar.
8. Just before serving add cream.
9. Wheatland Bounty.

spareribs, salt, peppercorns, water, bay leaf, beets, carrot, stalks celery, onion, cabbage, sugar, tomato juice, vinegar, cream

Taken from www.food.com/recipe/ukrainian-sparerib-borsch-197104 (may not work)