Super Borsht...

...'cuz sometimes you have way too many beets.

Cut up 1 lb boneless pork ribs into chunks and brown in
1 tbl bacon fat with
1 medium chopped onion.

Add 6 cups hot water,
3 vegetable bullion cubes,
3 bay leaves, and
1 can sauerkraut.

Bring to a boil and reduce to a simmer for 30 minutes. Then in a separate pan bring 5 beets to boil and and reduce to a simmer. Simmer soup and beets for 45-60 minutes. The beets should be cooked through but still firm.

Remove pork from soup, pull it apart, and return to soup. Drain, peel, coarsely grate beets, and add to soup. Add more hot water to adjust "brothiness" and salt and pepper to taste. Return to boil then serve.

Serve with rye bread and butter and with or without a dollop of sour cream in the bowl...I prefer without.