From the Kitchen of:  Bonnie

 

1	pound	spare ribs, cut short, water to cover (I use boneless pork chops)
2		Large onions, chopped
3		Carrots (good sized) diced
1	cup	Cabbage, coarsely shredded
3	cups	Beets, peeled and cut in strips
1	cup	Peas, fresh or frozen
7	oz.	Lima Beans with juice (optional)
2	tsp.	Salt
1/4	tsp.	Pepper
1	tbsp.	Vinegar
1/2	tsp.	Dry dill weed
1/3	cup	Whipping Cream
		Sour Cream (optional)

• Put spare ribs in pot.  Cover with water.  Bring to boil.  Cover and simmer about 1 hour or until meat is tender.
• Add onion, carrot, cabbage and beet.  Simmer until vegetables are cooked.
• Add peas, beans, salt, pepper, vinegar and dill weed.  Simmer for 5 minutes more.
• Stir in whipping cream.
• Pass sour cream if desired.

Note:  Pork steak, shoulder or chops cut bite size may be used.  It will give a meatier soup.

For meatless borscht, use chicken stock instead of water.

I make large pots of this in the fall with my garden vegetables and freeze it in containers for use all winter.

Yield: About 12 cups.