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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Bring to a boil, then reduce heat, cover and simmer for about 1 to 1 1/2 hours or until the spareribs are tender. | 3. 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. | 4. Drain well and cover with cold water and let cool for 10 minutes. | 5. Peel and grate beets and set aside. | 6. 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. | 7. 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. | 8. Remove bay leaf and discard. | 9. Puree the soup in batches in a food processor or blender and return to cooking pot. | 10. Strain the soup through a sieve and return to cooking pot, discarding any solids. | 11. In a large bowl, whisk together sour cream, whole milk and flour until blended. | 12. 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. | 13. 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. | 14. Immediately remove from heat. | 15. Add some mashed potatoes into serving bowls, pour broth over and serve. | 16. Refrigerate any unused portions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork sparerib	1 1/2	1/2		1883.6043	0.0	105.1962	159.1204
onion	1		chopped	60.0	14.01	1.65	0.15
bay leaf	1			-	-	-	-
allspice	4			19.988	5.4811	0.4628	0.6604
black peppercorn	4			-	-	-	-
white vinegar	2	tablespoons		5.364	0.0119	0.0	0.0
sugar	2	teaspoons	granulated	13.325	2.5003	0.4171	0.20800000000000002
salt	2	teaspoons		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
carrot	3		peeled sliced	88.56	20.6928	2.0088	0.5184
celery rib	1		cut	-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
red beet	5		scrubbed	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
potato	4		peeled cut	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
cream	2	cups	sour	910.8	21.298000000000002	11.224	89.01
milk	2	cups	homogenized	1104.0	26.592	10.992	114.432
purpose flour	3	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.