Bryon'S Polish Beet Soup

• 3 lb. pork neck bones (beef is fine, too)
• 9 c. (2 qt. plus 1 c.) water
• 1 Tbsp. iodized salt
• 1/3 c. grated or chopped onion
• 6 medium to large beets, washed, peeled and grated (about 6 c.)
• 1/2 c. white wine vinegar
• 1 c. commercial sour cream
• 1 c. cold water
• 2/3 c. unsifted enriched all-purpose flour
• 10 medium potatoes or the number to serve your family, cooked (optional)
• commercial sour cream (optional for garnish)

1. In a 4-quart kettle or pressure cooker, place the bones, water, salt and onion.
2. Cook covered for 1 hour to 1 1/2 hours or until meat is falling off the bones in kettle or for 30 minutes after 15 pounds pressure is reached in a pressure cooker.
3. Strain broth and place in kettle with beets.
4. Cook, covered, until beets are tender, 10 to 15 minutes.
5. Strip meat from bones and add meat to soup. When beets are tender, add vinegar and mix well.
6. Combine sour cream, water and flour in a bowl with a wire whisk or in a blender. Slowly add to the boiling soup, stirring constantly, until soup returns to boil and thickens.
7. Serve hot with sour cream over boiled potatoes, if potatoes are desired.
8. Without the potatoes, makes about 15 cups or 10 servings.

pork neck, water, salt, onion, beets, white wine vinegar, sour cream, cold water, flour, potatoes, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288185 (may not work)