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
- Cook beets till tender.
- Cold.
- Save water.
- Saute/fry onion in butter and add in beet water.
- Add in pork neck bones.
- Add in salt and pepper to taste.
- Cook 1/2 hour.
- Add in vinegar and water.
- Julienne beets and add in.
- Thicken with a flour-lowfat milk base.
- Just before serving, add in lowfat sour cream.
- 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)