Bobcha's Polish Borscht Recipe

• 1 1/2 lb Pork spareribs
• 1 lrg Onion, -- minced
• 1 x Bay leaf
• 3 x Peppercorns
• 2 Tbsp. White vinegar
• 5 med Beets
• 2 c. Lowfat sour cream
• 2 c. Lowfat milk
• 3 Tbsp. Flour Salt and pepper

1. In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water.
2. Bring to a simmer and cook till the meat is tender, about 1 to 1 1/2 hrs.
3. In another pot, cover the scrubbed beets with water and bring to a boil.
4. Simmer the beets for 45 To 1 hour or possibly till the beets are tender.
5. Drain and rinse the beets under cool water till they are cold.
6. Peel and grate the beets.
7. When the meat is tender, Remove the bones and strip off the meat in bite size pcs.
8. Return the meat to the broth and stir in the grated beets.
9. Season the soup with salt and pepper.
10. In a large bowl stir together the lowfat sour cream, lowfat milk and flour.
11. Add in two c. of the warm stock to the lowfat sour cream mix and stir to combine.
12. Pour this mix through a strainer into the soup.
13. Heat the soup over medium heat at a gentle simmer, but don't allow it to boil.
14. Boiling will cause the lowfat sour cream to curdle.
15. Serve immediately with boiled potatoes and pumpernickel or possibly rye bread.
16. Yield: About 8-10 c. for 4 servings

spareribs, onion, bay leaf, white vinegar, beets, sour cream, milk, flour salt

Taken from cookeatshare.com/recipes/bobcha-s-polish-borscht-88576 (may not work)