Submitted by Teresa Ness

2 lbs. of Country Style Ribs or Pork Ribs

1 Onion, sliced

2 Garlic cloves, sliced

Brown ribs, remove and set aside.  Brown onion and garlic.   Return ribs to pot.

Add:

8 cups water

Salt

Pepper

2 tbsp. Parsley

2 tbsp. Dill

3 Chicken Bouillon cubes

Boil slowly for about 1 hour.

(I freeze parsley and dill from the garden for all winter).

Remove meat and take off fat and bone.  Return pieces of meat to soup.

Add:

1 Tomato, chopped

5 cups Raw Beets, grated

2 med Carrots, grated

1 large Potato, cubed

Cook another 40 minutes.

Add about 1/4 cup Vinegar or more to taste.  Stir in Sour Cream until soup turns a pretty fuchsia color.   (Whipping cream is just as good.)

Best served with bread and butter instead of crackers.

You will either love it or hate it. . . . I love it