Borsch (Beet Soup)
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.
8 cups water
2 tbsp. Parsley
2 tbsp. Dill
3 Chicken Bouillon cubes
(I freeze parsley and dill from the garden for all winter).
Boil slowly for about 1 hour.
Remove meat and take off fat and bone. Return pieces of meat to soup.
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