Apr 2, 2014, 10:44pm #
Grew up eating Sczeska - Wax Bean Soup. When my Mom made it, she used only the wax beans, pork shanks and sour cream (and seasonings, of course) since this is how my Dad liked it. My version is a little different. The problem is nothing is really measured. I just make it. I use a 12 qt. pot when I make it because I like room for stirring.
Fill the pot 3/4 full with water. Add about 4 lbs. of country style pork ribs and let come to a boil. Skim the foam off until there is very little left. After you're done skimming, add the seasonings. I usually add salt, pepper, 10-12 whole allspice, 1 chopped onion, about 3 ribs chopped celery, and 1 lb. or less chopped or sliced carrots (I use the baby carrots and cut them in half lengthwise and then into thirds). (Potatoes later.) Turn down the heat and let cook until the meat is done, then remove the meat and bones and let them cool a bit so you can handle them. After removing the meat, add the cut up wax beans (I'm guessing about 2-3 lbs. I don't weigh them, because as I said I grew up with this and go by looks rather than weight) and cut up potatoes (8-10 medium size). While these are cooking, remove the bones from the meat and cut in bite size pieces. When the potatoes and beans are tender, add the meat back into the soup. This does make quite a bit so if you want to freeze some of it you can. Just remove the amount you want to freeze now, before you add the sour cream, and let it cool down so you can freeze it. I use 1-1 1/2 pints of sour cream but you can add as much or as little as you want. I put the sour cream in a 2 qt. kettle and stir some of the hot soup into it a little at a time so it doesn't curdle. By the time the kettle is about 3/4 full, you can pour it into the soup and stir it in. Only one more step left - Enjoy! Hope you can make sense of this. Oh yeah, I almost forgot, before you add the meat and sour cream, try to find all the allspice. You really don't want to bite into one of them while eating your soup. LOL