Polish Borscht Recipe

• 4-6 scrubbed beets
• 1 lg. onion
• Butter
• Pork neck bones
• 4 tbsp. vinegar
• 1 quart. water
• Salt
• Pepper
• 1 c. lowfat sour cream

1. Cook beets till tender.
2. Cold.
3. Save water.
4. Saute/fry onion in butter and add in beet water.
5. Add in pork neck bones.
6. Add in salt and pepper to taste.
7. Cook 1/2 hour.
8. Add in vinegar and water.
9. Julienne beets and add in.
10. Thicken with a flour-lowfat milk base.
11. Just before serving, add in lowfat sour cream.
12. May also be served over cooked potatoes.

beets, onion, butter, bones, vinegar, water, salt, pepper, sour cream

Taken from cookeatshare.com/recipes/polish-borscht-14689 (may not work)