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Author: Josie Varro
Church: Burnaby
Recipe Book: The Best From Josie's Kitchen
Publish Date: Unknown
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Course Soup

Ingredients
  

  • 2 lbs. Ribs (Short)
  • 8 cups Water
  • 1 Onion (Chopped)
  • 1 tbsp Salt
  • 2 Beets (Grated on a coarse grater)
  • 1 Carrot (Grated)
  • 1 cup Green Beans
  • 1 cup Cabbage (Shredded)
  • ½ cup Potatoes
  • 1 cup Tomatoe Juice
  • 1 tbsp Flour
  • 1 clove Garlic (Mashed)
  • ½ cup Sour Cream
  • Dill

Instructions
 

  • Make a stock from about 2 pounds of Short Ribs using 8 cups of Water.
  • Prepare the Onion by chopping and grate the Beets coarsely.
  • To the Stock, add the Onions, Beets, and Salt.
  • Simmer until the Beets are done.
  • Add the Carrot, Green Beans, Cabbage, Potatoes, and Tomato Juice.
  • Cook until Vegetables are cooked.
  • Blend the Flour, Garlic, and Sour Cream.
  • Add the Flour mixture and a sprinkle of Dill just before serving

Notes

You can omit the Flour, Garlic, and Sour Cream if not used immediately;