Instructions

1. This is the ORIGINAL recipe given to me.

Put bones and short ribs in a 5-quart pot and add water up to 2 inches to the top of the pot. When it starts to boil and foam on top, skim it with a spoon. Add 1 tablespoon of salt when all the skimming is done and not foamy anymore. Add soup greens. (If you can't get soup greens, add 3 whole carrots, 5 pieces of fresh parsley, one whole onion, 4 stalks of celery). Add tomato sauce and a can of crushed tomatoes. Add pepper. Cook for 2 hours. (If canning, stop here).

• While the soup is cooking, put sour cream in a bowl and mix in 6 heaping tablespoons of flour. Mix until creamy. Add a little water to make it creamy. Add a ladle of warm soup into the sour cream mixture to make it creamy. Slowly stir flour mixture into soup stirring constantly. Bring to a boil and cook 5 more minutes on medium heat. Take out bones and put into a separate dish, strain the soup from all the soup greens into another pot, heat again, Soup is now done. Enjoy.

2. These are my personal notes I kept while preparing the soup. I have also included notes regarding how to can the soup.

I have added more specific measurements of ingredients that I made note of when making the soup. I used a 6-quart soup pot and it was too small, I ended up transferring it to a larger pot to allow room for boiling. I had to guess how much water to add. I added 4 quarts of water but got nervous that I watered it down too much and added a 14 oz can of tomatoes. 3 ½ quarts is probably fine without the addition of extra tomatoes.

Specific measurements of tomatoes: Large can of crushed tomatoes 28 oz Large can of tomatoes sauce 29 oz

I mixed the flour and sour cream in the mixer, adding one heaping tablespoon of flour at a time and whisking well between each. I did not add water, but only soup into the sour cream mixture to make it creamy. I added enough soup into the sour cream mix to make it warm as not to curdle when adding into the pot. The soup is strained as a final step.

Canning: completely cook soup for 2 hours... strain soup. Can the soup PRIOR to adding the sour cream base. The sour cream will be added when serving. Our first attempt made 8 pints of a soup base from one batch. Pressure Canned at 11 lbs of pressure for 20 minutes pints, 25 minutes quarts. (Same as spaghetti sauce processing)

When serving, Bring 1 pint of soup base to a boil. thicken 2 ounces of sour cream with about 1 tbsp of flour and a small amount of the hot soup base so that the sour cream will not curdle when added. mix till smooth., add the sour cream mix to the soup base and cook at medium heat for 5 minutes.