This recipe is from Al's family. In most
borscht recipes, the sour cream is served in a dollop onto the top of a cold
soup as it is served. This way it is fabulous, but very rich. All those with
high cholesterol, Beware! Non-fat sour cream does not work. ~ Pat
Uncle Al's Red Beet Soup
2 large or 4 medium country style spare
ribs, as lean as possible.
2 medium cans of sliced red beets,
undrained
1 Large onion chopped coarsely
2 or 3 bay leaves
Large clove of garlic
3 Tbsp white vinegar
2 tsp sugar
1 pint sour cream
3 Tbsp flour
Large
pinch each of oregano, thyme, rosemary, marjoram
Salt
and pepper to taste
Medium
sized cooked noodles, small package (about 6 to 8 ounces)
*In a large soup pot, place pork, beets with juice,
onion, bay leaves, seasonings, vinegar, sugar and garlic. Bring to boil
and simmer about 2 1/2 hours.
*Place flour in bowl, then add sour cream. Beat well,
until smooth. While stirring, add some hot soup to the flour mixture and
continue to mix well as this is done. Add this into soup pot.
*Bring to a boil and turn down to simmer for about 15
minutes.
*Serve over medium cooked noodles in bowl, or add the
noodles to the pot after the soup is cooked. Can use chicken stock in a
pinch.
I
set aside a couple ounces of beet juice to add after the cooking. It
gives it a brighter pink color. This is not a typical borscht where the
cream is spooned onto the top of the soup, but it is rich and delicious.
~Pat
