Nana's Borscht
Nana's White Borscht. Polish soup that is normally eaten on Easter
Ingredients:
| 2 pounds | Turkey Neck Bones |
| 2 pounds | Gizzards & Hearts |
| 3 1/2 pounds | Country Style Ribs Pork |
| 2 pounds | Neck Bones Pork |
| 2 | links polish sausages fresh |
| 3 tablespoons | butter |
| 4 tablespoons | Minced garlic |
| 2 (16-ounce) containers | sour cream |
| 7 | Large eggs |
| 6 - 7 tablespoons | cornstarch |
| 1/2 cup | white vinegar |
| 2-3 tablespoons | black pepper |
| 2 -4 | cubes chicken bouillon |
| 1 | spiral ham |
| 1 whole | horseradish root |
| 2-4 tablespoons | lemon pepper seasoning |
| 1 (32-fluid ounce) carton | Chicken Broth Swanson |
Directions:
1) Brown meat with garlic and other spices
2) Cover meat with water and Chicken Broth, simmer for 1 hour
3) Add 2 bouillon cubes and more water if necessary
4) Continue to simmer checking stock occasionally
5) Add additional bouillon as needed
6) After about 3-4 hours - Remove meat and Neck bones
7 Strain stock through fine strainer to get out all the chunks from stock
8) Temper the eggs with hot stock slowly whisking to keeping eggs from cooking
9) Slowly add the tempered eggs into the stock whisking constantly
10) Add stock slowly to the sour cream and add to stock whisking constantly
11) Thicken soup with cornstarch slowly mixed with cold water
12) Add lemon Pepper and 2 links of sausage
13) Season and add vinegar to taste.
14) Continue to simmer stiring frequently to keep from curdling.