Borscht Made With Beets And Pork Rib Stock

• Pork Rib Stock
• 1 Slab of Pork Ribs
• 2 Carrots, peeled and cut in half
• 2 Celery Stalks, cut in half
• 1 large or 2 small Yellow Onions, peeled and quartered
• 1/2 bunch Parsley
• 1 teaspoon whole peppercorns
• 1 teaspoon Kosher Salt
• 12 cups water
• Borscht
• 5 large or 10 small Beets, peeled and shredded (using a food processor or box grater)
• 2 large Carrots, peeled and shredded (using a food processor or box grater)
• 2 large Tomatoes, diced
• 2 large handfuls Green Beans, trimmed and halved
• 1 bunch Dill, finely chopped
• 1 tablespoon Red Wine Vinegar
• Salt and Pepper to taste.
• Sour Cream
• Crusty Bread

1. Place all ingredients in a large pot, bring to boil, then lower heat to a simmer for 1 to 1.5 hours uncovered.
2. Remove ribs and set aside.
3. Strain all remaining solid items and stock using a fine strainer or cheese cloth. Discard all solid items. Pour your clear Pork Rib stock in a large clean pot, ready to make the Borscht.
4. Add all ingredients to the prepared pot of Pork Rib Stock, bring to a boil, reduce heat to simmer for 1 - 1.5 hours uncovered.
5. Once soup is complete, cut your reserved ribs into "three ribs per" slabs and add back to your hot soup to warm them up.
6. Remove the ribs when warm and serve on a side plate with crusty bread. Serve your Borscht with a dollop of sour cream per bowl, salt and pepper to taste.

rib stock, carrots, celery, yellow onions, parsley, peppercorns, kosher salt, water, borscht, beets, carrots, tomatoes, green beans, dill, red wine vinegar, salt, sour cream, crusty bread

Taken from food52.com/recipes/78338-borscht-made-with-beets-and-pork-rib-stock (may not work)