Ingredients

• 3 liters water
• 500 g raw ribs
• 400 g smoked ribs (or 400 g smoked bones or 200 g smoked bacon)
• 1 mirepoix (2 carrots, 1 parsnip, 1 onion, a piece of leek and celery)
• salt, pepper, bay leaf, allspice
• 400 g potatoes
• 1 bunch of beet greens
• 200 g thick sour cream 18%
• 2 tablespoons chopped dill

Preparation

1. Pour water into a large pot, add the chopped raw ribs. Bring to a boil, skim, add 1 tablespoon of salt, and reduce heat. Cover and cook for about 1 hour.
2. Add the chopped smoked ribs (or bones or bacon whole) and vegetables: 1 peeled carrot (we'll add another later), peeled parsnip, washed but unpeeled onion, leek, and peeled celery.
3. Add bay leaf, allspice, and freshly ground pepper. Cook covered for about 1 hour.
4. Remove the cooked leek, celery, parsnip, and onion from the soup, and add the peeled and diced potatoes. Cook for about 10 minutes.
5. Rinse the beet greens thoroughly. Cut the beets from the leaves, peel and grate on large holes of a grater. At the same time, peel and grate the second carrot. Add the beets and carrot to the soup and cook on low heat (the soup should just simmer) for about 10 minutes.
6. Finely chop the beet green leaves and add to the soup, cook for about 7 minutes. At the end, add chopped dill and season the soup with sour cream (remove the soup from heat and wait a moment until it stops cooking, add the sour cream first mixed with gradually added broth from the soup - a few/dozen tablespoons).