- clean, chop and roast the veggies - brown the ribs - saute celery and parsnip - add ribs, broth and sauteed veggies to a stock pot and simmer for about 30 min – add the roasted veggies, beet stems and simmer for another 10 min
– if using beet leaves, add them for the last 5 min of cooking. They will wilt lightly but remain tender - finish with a splash of vinegar or lemon juice - top with hard-boiled egg, fresh dill, sour cream or feta cheese
- with side of crusty bread and light salad - with a dollop of sour cream - pair with hard-boiled egg - serve slightly chilled on hot days - serve with meat, fish or young potatoes