When my husband and I were newlyweds, he was reminiscing about eating Borscht as a child. I decided to surprise him with a big pot of soup. With the help of my good friend Jane, this recipe quickly became a family favorite.

Borscht ( Beet Soup)

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

Small slab of pork ribs (1 ½ to 2 pounds)
2 teaspoons salt
1 quart stock
2 cups peeled and diced beets
Pepper to taste
2 Tablespoons apple cider vinegar
½ cup sour cream
2 cups boiled potatoes, cubed (optional)

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.