Place 4 pork ribs into a large pot filled with water (1-2″ of water over the ribs). Bring to a boil. Once you see the brown foamy stuff on top, dispose the water and rinse pot and ribs to remove any impurities. Put the ribs back into the pot, add 1/2 tsp kosher salt and 10 cups of water. Bring to a boil, lower heat to low and cook ribs for 1 hour.
Once ribs are cooked, dice 4-5 medium gold potatoes, and grate 1 large carrot onto a julienne slicer. Add the diced potatoes and grated carrots into the pot with borscht. Lightly boil for 15 minutes or until potatoes can be easily pierced with a fork.
Stir in 2 cups fresh chopped shchavel (sorrel). Return pot to a boil and simmer additional 3-4 minutes or until sorrel is soft. Add 2 tbsps unsalted butter. Once butter had melted, add remaining 1 1/2 tsps salt or to taste. Stir in 2 boiled eggs, grated onto a big hole. Bring the borscht to light boil, turn off the heat. Serve hot with a teaspoon of sour cream, a slice of bread and a garlic clove!