Add ribs to a large pot. Add bay leaves, red pepper flakes, salt and onion. Cover with water. You will need about 8 cups. Bring to boil, reduce to maintain gentle simmer, cover with a lid and cook for 1.5-2 hours until very tender. Once cooked, strain the liquid into a heat-safe bowl through a fine mesh sieve. This liquid will be used as a base for the soup. Reserve the ribs - we will add them to the soup shortly.
While the ribs are cooking, preheat the oven to 400F. Scrub the beets and cut off the roots off the beets. Cover each beet in aluminum foil and place on a baking sheet. Bake in preheated oven for 1 - 1.5 hours until tender when tested with a butter knife (which should go all the way through the beet with little resistance.) Remove from the oven, allow to cool a bit, then peel and chop into cubes or matchsticks (with a mandoline). Set aside.
Make ahead instructions. Feel free to refrigerate ribs, reserved liquid from boiling the ribs and beets. Keep them covered and keep them in separate containers. You can refrigerate for hours or up to two days. Then you soup will come together in just about half an hour, once these items are made!!
Heat olive oil in a large soup pot over medium heat. Add chopped onions, celery and red bell pepper. Cook for about 7 minutes until light golden and soft (not brown.) Add Ketchup and cook for about 30 seconds. Add reserved liquid we made in step 1. Add potatoes, carrots, sugar and Sambal Oelek. Bring to boil, reduce to maintain gentle simmer, cover with a lid and cook for 112-5 minutes while potatoes are mostly tender.
After about 15 minutes, add reserved beets, beans and ribs. Cover the pot and allow everything to simmer for about 10 minutes (to desired tenderness and to warm through.)
Once done turn off the heat and add lemon juice, garlic and dill. Taste the soup and adjust the seasoning with more sugar, salt, pepper, lemon juice or Sambal Oelek. Divide between bowls and serve with a dollop of sour cream. Enjoy!
Ingredients
Directions
Add ribs to a large pot. Add bay leaves, red pepper flakes, salt and onion. Cover with water. You will need about 8 cups. Bring to boil, reduce to maintain gentle simmer, cover with a lid and cook for 1.5-2 hours until very tender. Once cooked, strain the liquid into a heat-safe bowl through a fine mesh sieve. This liquid will be used as a base for the soup. Reserve the ribs - we will add them to the soup shortly.
While the ribs are cooking, preheat the oven to 400F. Scrub the beets and cut off the roots off the beets. Cover each beet in aluminum foil and place on a baking sheet. Bake in preheated oven for 1 - 1.5 hours until tender when tested with a butter knife (which should go all the way through the beet with little resistance.) Remove from the oven, allow to cool a bit, then peel and chop into cubes or matchsticks (with a mandoline). Set aside.
Make ahead instructions. Feel free to refrigerate ribs, reserved liquid from boiling the ribs and beets. Keep them covered and keep them in separate containers. You can refrigerate for hours or up to two days. Then you soup will come together in just about half an hour, once these items are made!!
Heat olive oil in a large soup pot over medium heat. Add chopped onions, celery and red bell pepper. Cook for about 7 minutes until light golden and soft (not brown.) Add Ketchup and cook for about 30 seconds. Add reserved liquid we made in step 1. Add potatoes, carrots, sugar and Sambal Oelek. Bring to boil, reduce to maintain gentle simmer, cover with a lid and cook for 112-5 minutes while potatoes are mostly tender.
After about 15 minutes, add reserved beets, beans and ribs. Cover the pot and allow everything to simmer for about 10 minutes (to desired tenderness and to warm through.)
Once done turn off the heat and add lemon juice, garlic and dill. Taste the soup and adjust the seasoning with more sugar, salt, pepper, lemon juice or Sambal Oelek. Divide between bowls and serve with a dollop of sour cream. Enjoy!
