---------- Recipe via Meal-Master (tm) v8.04
  Categories: Soups/stews
       Yield: 4 Servings
   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.
   Yield: About 8-10 cups for 4 servings
   Recipe By     : HOW TO BOIL WATER SHOW #BW8330
   From: Meg Antczak                     Date: 05-22-96