Ingredients
- 1 1/2 pounds pork spareribs
- 1 large onion, chopped
- 1 bay leaf
- 3 peppercorns
- 2 tablespoons white vinegar
- 5 medium beets
- 2 cups sour cream
- 2 cups milk
- 3 tablespoons flour
- Salt and pepper
Directions
In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets.
When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread
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By kd453685
on March 05, 2011
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Actually this recipe is very authentic!! (BIG BUTT for later I was born in Poland and my family is Polish. Chef #742988: is partially correct. There is a clear beet soup, but this one with the sour cream is just another type. A lot of changes occur regionally to Polish food. In my family traditionally we serve clear soup with dumplings of cabbage and mushroom for Christmas Eve dinner. My favorite soup has always been barszcz! (It's cooking as I write this now! This recipe is good BUT I 'M DISAPPOINTED THAT FOOD NETWORK and Cathy Lowe COULDN'T FACT CHECK THE TITLE GRANDMOTHER'S WHICH IT IS SUPPOSED TO READ, IS INCORRECT. IN POLISH IT IS SPELLED BABCIAS. This time the advice will be free of charge but you sure could use me Food Network (you know where to find me.
By carriecatz_12391136
Coeur d' Al...
on November 28, 2009
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Great recipe! As far as authentic? I believe it is due to the word authentic can mean it comes from a particular region or perhaps your great grandmother brought it to America and it is now a handed down recipe. There are types of food that change from region to region based on ingredients at hand. Thanks for a great authentic borscht Cathy. My authentic polish family puts potatoes in it and carrots.
By itinerantb_11455775
Conifer, CO
on February 13, 2009
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FANTASTIC and so easy. In the future I won't use much, if any milk and just dollop the sour cream into the serving bowls. I think the milk just makes it a bit too bland. I couldn't resist adding a couple chopped carrots.
Side-note: I really wish reviewers would not judge things by how authentic they believe it is. That's not the point of the rating! Foodnetwork.com users are looking for delicious recipes and expect that any given recipe is not the paragon of the motherland. Skewing the ratings with your authenticity measure means we don't know just how tastey it is. My Italian grandma makes the best Italian (Umbrian lasagna, but I'm really glad I've been able to taste five star variations here without some doof screwing with the ratings because it's "NOT truly Italian!"
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