Borscht (Beet Soup) - cooking recipe

Ingredients

2 pkg. pork neck bones (approximately 1 lb. each)
2 to 3 bunches fresh beets
16 oz. container sour cream
2 Tbsp. white vinegar
5 lb. potatoes
salt to taste

Preparation

Place neck bones in pot with enough water to cover.
Parboil, peel and grate beets into strips.
Add some salt to taste and cook 1 1/2 hours.
Add vinegar to sour cream and mix.
Add a few tablespoons to pot and keep stirring, then add hot liquid to mixture until thinned, then add to pot.
Cube 5 pounds potatoes. Add and cook until done.