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"I've made this before. I found that parboiling the ribs for about 15 minutes prior, rids the ribs of a lot of grease. The sauce was thicker and the ribs just as delicious. Fantastic method for cooking ribs!! Thank you!"
"This recipe is nothing short of a symphony in a pot. WoW!
I had this kind of Borscht in the Village/Manhattan and was unable to duplicate it.
THIS IS IT!
The only change I would make is to brown the beef first. The chemical reaction makes
the beef more flavorful.
I literally, drank a cup of the broth. Sheer heaven. I was conce..."