To make the stock, place beef ribs in a large saucepan and fill with water up to about 3/4 of the saucepan. Bring to the boil, then lower the heat and simmer for 2 or 3 hours.
Meanwhile to prepare the base for the soup heat 2 tbls oil in frying pan, add onions and fry on medium heat until soft. Add carrots and garlic, fry until carrots soften. Add 3/4 of grated beetroot to the pan and fry until beets are soft. Add tomato paste diluted with 150ml water and simmer for a few minutes. Season and turn the heat off.
After you’ve made the stock, take the ribs out of the saucepan, place potatoes and the rest of the grated beets into the saucepan. Separate the meat off the ribs and bones and discard them. Place the meat back into the saucepan with potatoes and beetroot.
When potatoes are almost tender put the onion and tomato mixture into the saucepan and bring to the boil. Add cabbage and sauerkraut (be generous with the cabbage, you want the soup to be nice and chunky), bring to the boil, simmer for a few minutes and add capsicum. Turn the heat off and let it sit for half an hour or so.
Serve with sour cream and chopped parsley. The soup is even better the next day.
Photography and recipe by Emily Fitzgerald from Adeline & Lumiere