Borscht with beetroot and pork ribs according to the classics

1. Put the pork ribs in a saucepan, pour water, bring to a boil, remove the foam and cook for about an hour on low heat.
2. While the meat is cooking, prepare the remaining ingredients for the borscht. Peel and wash the vegetables.
3. Cut the beets into strips, grate the carrots on a coarse grater, cut the onion into cubes and put everything in a frying pan with vegetable oil. 4. Put the vegetables to simmer over medium heat for 40 minutes, stirring occasionally. In the process of extinguishing, add lemon juice, spices and a little water.
5.After an hour, put the bay leaf in a saucepan with the meat and add the potatoes cut into large cubes. Cook for another 10 minutes.
6. Meanwhile, chop the cabbage and grate the celery root.
7. After 10 minutes, pour the cabbage and celery into a saucepan, add salt and cook for another 10 minutes.
8. Add tomato paste to the beetroot in the pan, mix well and after a minute remove the beetroot dressing from the heat.
9. Finely chop the parsley.
10. Put the beetroot dressing in a saucepan, mix, add the chopped parsley and cover the pan with borscht with a lid. Cook for another 5 minutes, then let it brew for another 10 minutes.
11. Serve classic borscht with beetroot hot for lunch as a first course. When serving, put a tablespoon of sour cream in each plate of borscht.