Borscht

Name: Borscht
Yield: 6 - 8 servings
Ingredients: 5 cups (1.25 L) water; 1 lb (450 g) pork spareribs cut into pieces; 2 cups (500 mL) sliced mushrooms; 6 medium beets peeled and grated; 1 medium potato diced; 1 medium onion diced; 1/2 cup (125 mL) tomato juice; 1-2 tbsp (15-30 mL) lemon juice; 2 tbsp (30 mL) all-purpose flour; 2 cups (500 mL) Milk; 2 tsp (10 mL) salt; 1/4 tsp (1 mL) pepper; Fresh dill chopped

This recipe is taken from the 1983 Milk Calendar. To brighten a cold day, a hearty traditional soup that's rich in taste, but not in cost.

Prep: 10 min
Cooking: 50 min

Yields 6 - 8 servings

Ingredients

5 cups (1.25 L) water
1 lb (450 g) pork spareribs cut into pieces
2 cups (500 mL) sliced mushrooms
6 medium beets peeled and grated
1 medium potato diced
1 medium onion diced
1/2 cup (125 mL) tomato juice
1-2 tbsp (15-30 mL) lemon juice
2 tbsp (30 mL) all-purpose flour
2 cups (500 mL) Milk
2 tsp (10 mL) salt
1/4 tsp (1 mL) pepper
Fresh dill chopped

READY FOR REWARDS?

Preparation

In a large pot, bring water and ribs to a boil. Reduce heat and simmer uncovered for 30 min. Add vegetables, tomato and lemon juice; simmer an additional 20 min.

Blend flour with milk until smooth and pour into soup. Stir occasionally over low heat until thickened; season with salt and pepper. Garnish with dill.