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Borscht
Recipe Submitted by: Cathy Hastings
Revised: June 11, 2000

Categories: Soup
Yield: 50 portions
Ingredients Method
5 c White Beans

40 ea Medium Beets, peeled, grated

5 Tbl Salt

2 1/2 cup Cream or Milk

Dash Ground Pepper

1 lb. Sour Cream

20 lb Lean Pork Spareribs

8 Large Onions, diced

2 head Cabbage, shredded

1 cup All purpose flour

Juice of 5 lemons

Fresh Chopped Dill

Soak beans in cold water for two hours, drain, add more cold water to cover and simmer until tender, about two hours. Place spareribs in large pot of cold water, bring to a boil, skim off any surface scum, and simmer for about 20 minutes. Remove meat with slotted spoon, skim fat from stock and return meat to pot.

Add beets, onion and salt and simmer until meat is cooked, about 45 minutes more. Add cooked beans and cabbage and cook until cabbage is tender, about 10 minutes. Blend cream and flour and stir into soup. Continue cooking, stirring, until soup thickens slightly. Season to taste with salt, pepper and lemon juice.

Serve hot with sour cream and dill.

* Recipe via Meal-Master (tm) v8.02 *
 

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