Bobcha's Polish Borscht Recipe

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Bobcha's Polish Borscht Ingredients

1 1/2 lb pork spareribs
1 large onion, -- chopped
1 bay leaf
3 peppercorns
2 tbsp white vinegar
5 medium beets
2 cup sour cream
2 cup milk
3 tbsp flour
1 salt and pepper

A Recipe for
Bobcha's Polish Borscht

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Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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This Recipe for Bobcha's Polish Borscht is one of thousands in the Recipes-to-go Ethnic Cookbook.

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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This is a recipe for Bobcha's Polish Borscht from the recipe cookbook of Recipes-to-go (Ethnic)

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Bobcha's Polish Borscht

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

Bobcha's Polish Borscht 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.

Yield: About 8-10 cups for 4 servings

Recipe By : HOW TO BOIL WATER SHOW #BW8330

From: Meg Antczak Date: 05-22-96

Serves: 4

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