4-6 scrubbed beets
1 lg. onion
Butter
Pork neck bones
4 tbsp. vinegar
1 qt. water
Salt
Pepper
1 c. sour cream

Cook beets until tender. Cool. Save water. Saute onion in butter and add beet water. Add pork neck bones. Add salt and pepper to taste. Cook 1/2 hour. Add vinegar and water. Julienne beets and add. Thicken with a flour-milk base.

Just before serving, add sour cream. May also be served over cooked potatoes.