The Menu
Polish Borscht
boiled potatoes
pumpernickel or rye bread
Rhubarb Brown Betty
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The Recipes
Polish Borscht
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
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.
Rhubarb Brown Betty
5 cups rhubarb cut in 1/2 inch pieces (frozen will work)
1 3/4 cups sugar
1 tablespoon flour
1/4 teaspoon salt
1 1/2 teaspoons grated orange rind
sections of one orange, cubed
4 cups bread cubes in 1/2 inch pieces
1/2 cup melted butter or margarine
1/2 cup flaked or chopped coconut
Mix first 4 ingredients and 1/2 of orange rind. Add 2 cups bread crumbs and 1/4 cup butter. Combine bread crumbs, cubed orange, grated orange rind, butter, and coconut and sprinkle over top. Bake in greased 8 x 8 x 2 inch pan at 375ºF for 40 minutes or until brown. Serve warm.
Polish Borscht
boiled potatoes
pumpernickel or rye bread
Rhubarb Brown Betty
==============
The Recipes
Polish Borscht
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
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.
Rhubarb Brown Betty
5 cups rhubarb cut in 1/2 inch pieces (frozen will work)
1 3/4 cups sugar
1 tablespoon flour
1/4 teaspoon salt
1 1/2 teaspoons grated orange rind
sections of one orange, cubed
4 cups bread cubes in 1/2 inch pieces
1/2 cup melted butter or margarine
1/2 cup flaked or chopped coconut
Mix first 4 ingredients and 1/2 of orange rind. Add 2 cups bread crumbs and 1/4 cup butter. Combine bread crumbs, cubed orange, grated orange rind, butter, and coconut and sprinkle over top. Bake in greased 8 x 8 x 2 inch pan at 375ºF for 40 minutes or until brown. Serve warm.
