Borscht ( Beet Soup)

Directions

• In a large kettle, cover the ribs with approx. 2 quarts of water and 2 teaspoons salt. Simmer the ribs until tender (approx 2 hours).
• Strain the rib water (to remove impurities), reserving 1 quart of the stock.
• Put the beets into the stock and simmer until tender, approx 20-30 minutes
• Add the vinegar and pepper.
• Put the sour cream into a bowl and slowly add a little of the soup, stirring rapidly so it doesn’t curdle and separate.
• Add the sour cream mixture to the pot of soup and stir
• Chop up the rib meat and add it to the soup.
  Simmer 10 minutes and serve
• ***OPTIONAL***If you choose to add boiled potatoes, add them when you add the meat.