Hearty Ukrainian Borscht with Smoked Pork Ribs

Place the smoked pork ribs in a large pot and cover with 6 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 90 minutes, or until the meat is tender. Remove ribs from the pot, reserving the cooking liquid. Once cool enough to handle, remove meat from bones and shred, discarding bones.

In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the shredded carrots and beets, cooking for another 10 minutes, stirring occasionally, until slightly tender.

Stir in the tomato paste and apple cider vinegar with the vegetables, cooking for 2 minutes. This step helps to deepen the color and flavor of the borscht.

Pour in the reserved rib cooking liquid and beef broth. Bring the mixture to a boil over high heat, then reduce to medium-low, cover, and simmer for 30 minutes to allow the flavors to meld.

Add the shredded cabbage and shredded pork meat to the pot. Continue to simmer for another 15-20 minutes, or until the cabbage is tender. Taste and adjust seasoning with salt and pepper as needed.

Ladle the borscht into bowls. Serve hot with a generous dollop of sour cream and a sprinkle of fresh chopped dill.