MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Borscht
  Categories: Soups
       Yield: 6 servings
  
     1/2 c  White Beans
       4 ea Medium Beets, peeled, grated
   1 1/2 ts Salt
     1/4 c  Cream or Milk
       1 ds Ground Pepper
       1 ea Sour Cream
       2 lb Lean Pork Spareribs
       1 ea Large Onion, diced
     1/4 ea Medium Cabbage, shredded
       1 tb All purpose flour
       1 ea Juice of 1/2 lemon
       1 ea Chopped Fresh Dill
  
   Mary Pshyk’s Ukrainian beet soup is served with chopped fresh dill
   sprinkled on each bowlful and rye or black bread. Soak beans in cold
   water for two hours, drain, add more cold water to cover and simmer
   until tender, about two hours. Place spareribs in large pot of cold
   water, bring to a boil, skim off any surface scum, and simmer for
   about 20 minutes. Remove meat with slotted spoon, skim fat from stock
   and return meat to pot. Add beets, onion and salt and simmer until
   meat is cooked, about 45 minutes more. Add cooked beans and cabbage
   and cook until cabbage is tender, about 10 minutes. Blend cream and
   four and stir into soup. Continue cooking, stirring, until soup
   thickens slightly. Season to taste with salt, pepper and lemon juice.
   Serve hot with sour cream and dill. Six to eight servings. From The
   Gazette 91/01/30.
  
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