Bryon'S Polish Beet Soup

1. 1

   In a 4-quart kettle or pressure cooker, place the bones, water, salt and onion.

2. 2

   Cook covered for 1 hour to 1 1/2 hours or until meat is falling off the bones in kettle or for 30 minutes after 15 pounds pressure is reached in a pressure cooker.

3. 3

   Strain broth and place in kettle with beets.

4. 4

   Cook, covered, until beets are tender, 10 to 15 minutes.

5. 5

   Strip meat from bones and add meat to soup. When beets are tender, add vinegar and mix well.

6. 6

   Combine sour cream, water and flour in a bowl with a wire whisk or in a blender. Slowly add to the boiling soup, stirring constantly, until soup returns to boil and thickens.

7. 7

   Serve hot with sour cream over boiled potatoes, if potatoes are desired.

8. 8

   Without the potatoes, makes about 15 cups or 10 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.