3/4 lb. fresh pork spareribs
-or- 1/2 chicken, remove skin
-or- 2 beef marrow bones
-or- 1 steak, remove fat (omit meat for veg. style)
3 stalks celery
2 large onions
1 large Winter parsley root or celeriac, cut in half lengthwise
3-5 cloves garlic, minced
1 c. string beans, cut into bite-size pieces
1/3 c. dried small red beans
2-3 large cooking (not baking) potatoes, quartered
2 green peppers, skin removed by scalding, cut into quarters
4 large ripe tomatoes, skin removed by scalding, cut into quarters
1/2 head fresh green cabbage, coarsely shredded
2 large carrots, cut into strips
3 large beets, cut into strips
10 fresh dill stalks
salt, pepper, sugar (about 1 tbsp.), to taste
sour cream and finely chopped fresh dill (to garnish)

Place red beans, onions, celery, parsley, parsnip and meat into a 5 to 6-quart Dutch oven; cover with 2-quarts of cold water and slowly bring to a boil. Simmer over low heat for about 1/2 hour.

Add one ingredient at a time; carrots, beets, peppers, garlic, string beans, potatoes and dill stems and bring to a boil slowly. Add tomatoes and cabbage.

Simmer over low heat until beets and cabbage are soft. Do not overcook. Remove dill stems, celery stalks, parsley, parsnip and peppers.

Garnish each serving bowl with a heaping tablespoon of sour cream, sprinkled with chopped dill.

Serving Suggestion; Buttered black walnut whole grain bread or pyrishki stuffed with meat or cabbage.

Submitted by: Belle