Ukranian Borscht Soup

Description

its really yuck lol dont try it lol you'll wee yourself and do poo poo

Ingredients

• 1 pound boneless Beef chuck.
• 1 Beef marrow bone.
• 1 1/2 pounds Pork spareribs.
• 2 onions, in all.
• 1 carrot, in all.
  
• 1 parsley root, in all.
• 2 ounces celery root, in all.
• 1 teaspoon salt plus additional salt to taste.
• 3 medium beets.
• 1 tablespoon unsalted butter.
• 3 tomatoes.
• 2 potatoes.
• 1/3 head cabbage.
• 1/2 teaspoon freshly ground black pepper.
• 2 tablespoons tomato paste.
• 1/4 pound boiled Ham, cut into 1/2-inch dice.
• 1/2 cup dried white beans, soaked for 2 hours in unsalted cold water to cover and cooked in the same water for 2 hours, or until tender.
• 1/2 cup fresh Mushrooms, washed, sliced, and cooked for 10 minutes in lightly salted water, then drained.
• 1 tablespoon finely chopped parsley leaves.
• 3 cloves garlic, crushed in a garlic press or finely chopped.
• 6 teaspoons sour cream.

Directions

• Place the Beef, marrow bone, spareribs, 1 Onion, 1/2 carrot, 1/2 parsley root, and 1 ounce celery root in a 4- to 5-quart pot. Add 2 1/2 quarts of water and 1 teaspoonful of salt, bring to a boil, lower the heat, and simmer, partially covered, for about 1 hour.
• Remove the meat, put in a bowl, cover, and reserve.
• Strain the stock, discarding the vegetables, and skim off all the fat.
• Preheat the oven to 300F, then bake the beets for 40 minutes, or until tender.
• Let them cool, then peel and shred on a coarse grater.
• Cut the remaining halves of carrots, parsley and celery roots and Onion into thin strips.
• Saute the vegetables in butter for 15 minutes, stirring often.
• Halve the tomatoes and grate on a coarse grater so that the peel is left in your hand and can be discarded.
• Peel the potatoes and cut each into 6 cubes.
• Remove the core from the cabbage and cut the leaves into 1-inch squares.
• Bring the meat stock to a boil, add the potatoes and black pepper, and simmer for ten minutes.
• Add the cabbage and cook for 10 minutes more.
• Add the sauted vegetables, beets, tomatoes, tomato paste, and simmer for 5 minutes.
• Add the Ham, cooked beans, and Mushrooms, and simmer for 5 minutes more.
• Remove from the heat.
• While the vegetables are cooking, cut the meat into 1-inch cubes.
• Add the meat, parsley, dill, and garlic to the soup.
• Cover and let stand for 10 minutes.