Ingredients:
Beef Ribs – 550g
Pork Ribs – 450g
Water (boiling) – 3L
Black peppercorns – 6
Bay Leaves – 2
White Cabbage (shredded) – 1/4
Lard (for frying)
Onion (peeled and chopped) – 1 large
Carrot (peeled and grated) – 1 large
Beetroot (boiled, peeled and grated) – 2 small
Tomato Paste – 100g
Potatoes (peeled, boiled and chopped into cubes) – 2 large
White wine vinegar – 3tbsp
Sugar – 1tbsp
Salt to taste
Dill
Instructions:
Use a slow cooker to cook the beef and pork ribs in the boiling water with black peppercorns and bay leaves. Cook beef on high for 5h, then add pork and cook for an extra 2h. Strain the stock, put it back in the slow cooker. Put the meat aside to cool.
Add the shredded white cabbage to the slow cooker.
Fry the onion and carrot in the lard – add to the slow cooker.
Add grated beetroot and tomato paste to the slow cooker.
Add the cooked potatoes to the slow cooker. (Potatoes need to be pre-cooked as the acidity from the tomato paste and beetroot will prevent potatoes from cooking soft and they will stay too firm.
Take the bones out of the meat, and chop into small pieces. Add half the meat to the soup. Keep the rest of the meat for another dish.
Season with vinegar, sugar, salt and dill. Cook on high for a further 1 hour or until the desired softness of the cabbage is reached.