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pork spareribs onion bay leaf allspice black peppercorns white vinegar sugar salt black pepper carrots celery water red beets water potatoes water sour cream milk all-purpose
Viewed: 12 - Published at: 7 years agoIngredients
- 1 1/2 lbs pork spareribs
- 1 large onion, chopped small
- 1 large bay leaf
- 4 whole allspice
- 4 whole black peppercorns
- 2 tablespoons white vinegar
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 large carrots, peeled and sliced
- 1 large celery rib, cut into 1 inch pieces
- 6 cups water
- 5 medium red beets, scrubbed
- 4 cups water
- 4 large potatoes, peeled and cut into chunks
- 4 cups water
- 2 cups sour cream
- 2 cups whole milk, homogenized
- 3 tablespoons all-purpose flour
Method
- In a large cooking pot, add spareribs, onion, bay leaf, allspice, black peppercorns, white vinegar, sugar, salt, pepper, carrots, celery and cover with 6 cups of water or more if required to cover.
- Bring to a boil, then reduce heat, cover and simmer for about 1 to 1 1/2 hours or until the spareribs are tender.
- In large saucepan, add scrubbed beets and cover with 4 cups of water. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until beets are fork tender.
- Drain well and cover with cold water and let cool for 10 minutes.
- Peel and grate beets and set aside.
- In the meantime in a large saucepan, add potatoes and cover with 4 cups of water. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until potatoes are tender. Drain well, mash and set aside.
- When the spareribs are tender, remove from cooking pot and strip the meat off the bones and return meat to the cooking pot. Add the grated beets to pot.
- Remove bay leaf and discard.
- Puree the soup in batches in a food processor or blender and return to cooking pot.
- Strain the soup through a sieve and return to cooking pot, discarding any solids.
- In a large bowl, whisk together sour cream, whole milk and flour until blended.
- Add 2 cups of hot broth to the sour cream mixture slowly, and whisk continuously until well blended. Strain the mixture through a sieve into the cooking pot, stirring continuously; discard any solids.
- Heat the broth over medium heat to a gentle simmer, but do not allow to boil. Boiling could cause the sour cream mixture to curdle.
- Immediately remove from heat.
- Add some mashed potatoes into serving bowls, pour broth over and serve.
- Refrigerate any unused portions.
