- 2 tablespoons olive oil
- 1-2 pounds meaty pork ribs, loin, or chops
- 1 large onion, chopped
- 5-6 small to medium fresh beets, peeled and cubed
- 2 (1-pound) cans diced beets
- 1 (1-pound) can plain sauerkraut, drained and rinsed in cold water
- ½ small head of cabbage, thinly sliced
- 2 bay leaves
- fresh dill
- salt and pepper, to taste
- 1 cup half & half cream
- sour cream
- Heat oil in large Dutch oven or stock pot.
- Place washed pork and onions in pot and cook over medium low heat a few minutes, until meat is browned and onions are translucent.
- Add fresh beets, canned beets including juices, sauerkraut, cabbage, bay leaves. Add enough water just to cover all ingredients.
- Bring to boil. As foam forms on top of broth, skim off and discard. When this is complete add several sprigs of fresh dill and salt and black pepper to taste.
- Reduce heat to very low OR place in a crock pot and simmer for 2-3 hours; covered.
- Remove meat from pot, discard any bones and excess fat. Shred meat with fork, return to pot.
- Remove 1 ½ cups of the broth to a medium bowl and slowly add one cup half and half to it.
- Stir and then slowly add back into main pot of soup. If done too fast the milk will curdle. It is still okay to eat but just does not look so pretty.
- Serve with sour cream & fresh dill to garnish.