GRANDMA'S BORSCHT (BEET SOUP)

Grandma's Borscht (Beet Soup) image

Provided by Linda Kauppinen

Time 3h

Number Of Ingredients 13

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6 - 8 large red beets
1/2 lb fresh pork neck bones or fresh pork ( i prefer the bones)
1 large onion quartered
1 large bay leaf
4 - 5 sprig(s) fresh parsley minced
1 pinch salt
1 stalk(s) celery - whole
2 - 3 qt water
Tbsp cider vinegar - to taste - 1 tbsp at a time for tartness ( i usually use 2-3 tbsp)
CREAM ADDITIVE
1/2 pt sour cream
2 Tbsp flour
1 large egg

Steps:

1. Peel and cut your beets into thin shoe strings. Add onion, bay leaf, pork neck bones, parsley, salt, celery stalk and beets into a stock pot with water. Simmer until beets are tender.
2. Remove Stalk of Celery and bay leaf. Add cider vinegar a tablespoon at a time to the soup. VERY IMPORTANT! BE A TASTER! You need to taste the liquid for the tartness that you prefer, so be sure to only add a Tbsp at a time.
3. In a bowl mix the sour cream, flour and egg. Beat together. Add a little of the hot soup to this mixture (about 1 cup) adding it little at a time and beat well each time. You do not want to curdle the mix.
4. Turn heat down under the soup low enough as to no longer be boil at all. Add the cream mix in the bowl to the pot of soup VERY SLOWLY. BE CAREFUL that it DOES NOT boil and that you do not add it too quickly or else the mixture from the bowl will curdle.
5. Serve hot garnished with a fresh sprig of curled parsley on top. ENJOY!