1 1/2 lb Pork spareribs
1 lg Onion, -- chopped
1 Bay leaf
3 Peppercorns
2 tb White vinegar
5 md Beets
2 c Sour cream
2 c Milk
3 tb Flour
Salt and pepper
In a large pot combine the spare ribs, onion, bay leaf
and peppercorns, vinegar and cover with water. Bring
to a simmer and cook until the meat is tender, about 1
to 1 1/2 hours. In another pot, cover the scrubbed
beets with water and bring to a boil. Simmer the beets
for 45 To 1 hour or until the beets are tender. Drain
and rinse the beets under cold water until they are
cool. Peel and grate the beets.
When the meat is tender, Remove the bones and strip
off the meat in bite size pieces. Return the meat to
the broth and stir in the grated beets. Season the
soup with salt and pepper. In a large bowl stir
together the sour cream, milk and flour. Add two cups
of the hot stock to the sour cream mixture and stir to
combine. Pour this mixture through a strainer into the
soup. Heat the soup over medium heat at a gentle
simmer, but do not allow it to boil. Boiling will
cause the sour cream to curdle. Serve immediately with
boiled potatoes and pumpernickel or rye bread.
