Cream-Borscht

In a frying pan, fry 300 g of pork ribs until they become golden brown.

Take 100 g of celery root and cut into large pieces. Also cut carrots and parsley root into strips, and cut half of the onion into small cubes. Fry all the vegetables in the same frying pan where ribs were fried, until there are signs of burning - the first black stripes. Then put everything into a saucepan of water.

Add fried ribs and spices: 3 peas of allspice, 3 peas of black pepper, 2 bay leaves into the saucepan. Cook over medium heat for 20 minutes.

Dice the other half of the onion. Take two small beets and one carrot, grate them on a large grater. Fry everything in a frying pan with a little sunflower oil, add 2 tbsp. of tomato paste. To avoid burning vegetables, you can add some broth from the saucepan.

Remove roasted vegetables from the pan and add cut potatoes. Cook for 10 minutes until potatoes are done.

Add roasted vegetables to the saucepan along with the shredded white cabbage. Cook until done, remove the bay leaf and ribs. Add 50 ml of cream if necessary.

With a blender, grind everything until smooth. Put cooked ribs and sour cream on each plate as well as finely chopped dill and freshly ground black pepper.