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 |
Recipes by Category > Soup >