A wonderfully delicious and easily prepared borscht recipe handed down from a 90 year old man named Vincent. A rare chance to 'make 'em like they used to!'
INGREDIENTS (for 6 servings):
- 1 1/2 pounds new potatoes
- 2 pounds country style pork ribs, chopped
- 1/2 cup chopped onion
- 6 cups water, divided
- 2 (15 ounce) cans red beets, drained and chopped, juice reserved
- 2 cups sour cream
- 2 tablespoons red wine vinegar
- salt and pepper to taste
Bring a large pot of water to a boil. Add potatoes, and cook until tender, about 15 minutes.
In another pot, simmer ribs and onions in 4 cups of water for 2 hours, or until ribs are tender. Remove ribs, and set aside. Skim fat from simmering liquid, and pour in beet juice. Add chopped pork and beets, and bring to a simmer.
In a bowl, whisk sour cream together with 2 cups of water and the vinegar. Slowly stir into soup. Season to taste with salt and pepper. Serve over boiled potatoes.