Bobcha's Polish Borscht Recipe
Recipe Ingredients
1 1/2 lb pork spareribs
1 large onion, -- chopped
1 bay leaf
3 peppercorns
2 tbsp white vinegar
5 medium beets
2 cup sour cream
2 cup milk
3 tbsp flour
1 salt and pepper
Recipe Preparation
In a large pot combine the spare ribs, onion, bay leaf and
peppercorns, vinegar and cover with water. Bring to a simmer and cook
until the meat is tender, about 1 to 1 1/2 hours. In another pot,
cover the scrubbed beets with water and bring to a boil. Simmer the
beets for 45 To 1 hour or until the beets are tender. Drain and rinse
the beets under cold water until they are cool. Peel and grate the
beets.
When the meat is tender, Remove the bones and strip off the meat in
bite size pieces. Return the meat to the broth and stir in the grated
beets. Season the soup with salt and pepper. In a large bowl stir
together the sour cream, milk and flour. Add two cups of the hot
stock to the sour cream mixture and stir to combine. Pour this
mixture through a strainer into the soup. Heat the soup over medium
heat at a gentle simmer, but do not allow it to boil. Boiling will
cause the sour cream to curdle. Serve immediately with boiled
potatoes and pumpernickel or rye bread.
Yield: About 8-10 cups for 4 servings
Recipe By : HOW TO BOIL WATER SHOW #BW8330
From: Meg Antczak Date: 05-22-96
Servings: 4
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Bobcha's Polish Borscht Recipe - more haute cuisine from Recipes 4u
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