Julia Lewan Screbant's Beet Soup

 

1-2# pork country ribs
4-5 cans beets (I used 4 bunches fresh beets and roasted them @400 degrees for about an hour then peeled and juliened them)
1 onion, chopped
5 whole allspice
1/4c white vinegar (plus more to taste)
16oz sour cream
2T flour

Place the pork on a large pot with the allspice and cover with water.  Bring to a boil and simmer until pork is tender...about an hour or so.  Skim some of the fat and shred the pork.  Return pork to pot along with the onion, beets, and 1/4c vinegar.  Cook for awhile on medium...about 20 minutes or so.  Mix the flour and sour cream and add to pot.  Cook for a bit until thickened a little.  Add salt and pepper to taste.

For the potatoes (the best part)

1# potatoes (whatever kind you want.  I prefer small red ones)
1/2c milk
1-2 onions, sliced
2T butter

Halve the potatoes if big, put in a pot, cover will water and boil until soft.  Drain and set aside.  Mash up with the milk.  Melt the butter over medium-medium/high heat and cook the onions until browned.  Combine with the potatoes.

Serve the soup over a big mound of the potatoes.

Thank you grandma for this one!