Borscht

Ingredients

• 15 mL (1 tbsp) canola oil
• 900 g (2 lb) pork riblets
• 1 large white onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 5 bay leaves
• 1 chicken bouillon cube
• 60 mL (¼ cup) white wine vinegar
• 1 large jar pickled beets (including pickling liquid)
• 1 × 398 mL (14 oz) can lima beans, drained and rinsed
• 60 mL (¼ cup) sour cream

Directions

1. Heat the canola oil in a large stockpot over high heat. Season the pork riblets generously with salt and black pepper. Working in batches, brown the riblets on all sides. Return all browned pork to the pot. 
2. Add the onion, garlic, bay leaves, and bouillon cube. Cover with 2–2.5 L (8–10 cups) cold water. 
3. Bring to a boil, then reduce to a gentle simmer. Cook uncovered on low for 2–3 hours, skimming any foam from the surface as needed, until the pork is very tender and beginning to fall from the bone. 
4. Stir in the white wine vinegar. 
5. Add the pickled beets with their liquid and the lima beans. Simmer for 30–40 minutes, allowing the flavours to meld. 
6. Ladle about 125 mL (½ cup) of hot broth into a small bowl. Whisk in the sour cream until smooth, then gently stir the mixture back into the soup. 
7. Taste and adjust seasoning if needed. Serve.