Ingredients

  • 1 pound lean pork
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 medium-sized onion, peeled and halved
  • ½ teaspoon black peppercorns
  • pounds fresh pork sausage
  • 2 medium-sized beets, peeled and diced
  • cup sour cream

Method

  1. Put 7 cups water into a 4- to 6-quart soup pot. Add the pork, bay leaf, salt and onion. Tie peppercorns in a cheesecloth or muslin bag and add. Put lid on halfway and a cook the pork for 1½ hours.
  2. Remove peppercorns, onion and bay leaf. Put in the sausages. Finish cooking till meat and sausages are done.
  3. Meantime cook the diced beets in ½ cup water. When done there should be about ½ of the liquid left; if not, add enough water to make ¼ cup liquid.
  4. Mix sour cream with cooked beets and ¼ cup liquid till the sauce is pale purple and smooth. Add a ladleful of the meat cooking liquid and mix it further. Adjust salt.
  5. Pour beet mixture into a soup tureen and ladle in enough broth from the meat to give sufficient soup for the table.
  6. Serve sausage and meat separately as the next course, with steamed potatoes and grated horseradish.

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