Julie Harris, Chef & Blogger

• 6 cups water
• 1 lb pork spareribs, or stewing beef (cut in 2" pieces)
• 12 medium mushrooms, sliced
• 6 medium beets, roasted, peeled, and grated
• 1 large onion, diced
• 1/2 cup tomato juice
• 2 tbsp lemon juice
• salt and pepper
• generous handful of chopped dill
• sour cream (optional)

Trim excess fat from the spareribs, 

In a large pot, bring the water and ribs to a boil. Reduce heat and simmer for 40 minutes.

Add vegetables, tomato and lemon juice. Simmer further 40 minutes or until tender.

Serve with sour cream if desired. Black bread goes well will borscht.

You can add other vegetables such as: 2 carrots, 2 celery stalks, 1/2 turnip, 1 parsnip, 1/2 small cabbage, string beans, kidney beans, potatoes.