Traditional borcht

1. For the stock
In a large stock pot combine water, pork ribs cut into smaller chunks to fit the pot, quartered half onion, celery sticks and carrot cut in half, bay leaves and peppercorns and a pinch of salt.
Bring to a boil and then lower the heat to simmer for 1 hour to 1.5 hours until the meat is nearly falling off the bones. Remove the scum that floats to the top with a slotted spoon several times through the process.
When the stock is done, let it cool slightly, then remove the ribs to a separate plate and strain the stock by pouring it over a sieve. Discard the vegetables.
When the meat is cool enough to handle, take it off the bones and shred with two forks or by hand. Set aside until needed. Discard the bones. The stock could be made be in advance and frozen until needed.

2. For the borscht
Prepare all the vegetables by peeling and grating the beets and carrots separately, chopping the onions, peeling and cutting the potatoes and slicing the cabbage. Have all vegetables ready before starting on the soup.
Add the stock to the large soup pot, then add shredded meat, grated beets, cut into medium chunks potatoes, tomato puree, a pinch of salt and one bay leaf. Bring to a boil, then lower the heat and let it simmer.
Meanwhile heat 1 tablespoon of vegetable oil in a pan, then add the grated carrots and chopped onions and saute over low heat for 7-10 minutes until caramelised, then add minced garlic and stir fry for 30 seconds.
When the onions and carrots are done, add them to the soup pot together with sliced cabbage and cook for 15 minutes or until the cabbage leaves are tender but not mushy. Then add the juice of one lemon or 1 tsp of white vinegar and salt and pepper to taste.
Serve borscht with a dollop of sour cream or creme fraiche and sprinkled with fresh dill or parsley.