How to make it

  • Cover 2 - 3 lbs soup bones with 4 quarts of water. Skim then simmer 1 1/2 to 2 hours until meat falls off. (Chicken, beef, pork). Discard bones, cut meat into chunks and set aside.
  • Add onions, carrots, potatoes, cabbage, and beets. Simmer until vegetables are cooked.
  • Add peas, salt, pepper, vinegar and dill weed. Simmer for 5 minutes more.
  • Makes about 12 cups. Pass sour cream if desired.

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