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Borscht -- Polish style

The recent flurry of posts regarding Borscht led me to updating some of my 
oldies.  The beets in our market recently have been excellent.

2 bunches of beets (our bunches are four beets each) -- with bulbs on the 
smallish side -- avoid large bulbs as they tend to be woody and not as 
sweet.  Select also for the best looking greens -- a few rotters in the 
bunch can be plucked out.

Cut the bulbs from the stems, leaving each bulb with about 1".  Wash bulbs 
well, using a soft brush in the stem and root area especially.  Put the 
greens into a large bowl of cool water -- pulling out the really crummy 
looking ones.  As the beets cook, you have to wash and trim the greens like 
spinach -- repeated soakings, rinsings.

Boil the beets in 2 quarts water, 2 Tablespoons cider vinegar -- about 45 
minutes.  Remove beets and cut off the stem end -- barely, and the root. 
 Slip the skin off (you might need to use a knife to help it along).  Cut 
the beets into French fry-like sticks and return to the pot.  At this point 
I add three Knorr's Vegetarian Vegetable broth cubes. (My grandmother threw 
in ham/pork at this point)

Peel, quarter, and boil a russet potato for each person in a separate pot. 
 When done, drain and hold for serving.

When the beets are at a high simmer, stir in the beet greens.  Cook until 
they are done -- I go for bright color rather that totally wilted.

Place potatoes in the serving bowls, ladle soup with greens and beets over 
them.  FF sour cream for garnish.  Comfort food!