Borscht

Ingredients:

• 1/2 cup White Beans
• 2 pounds Lean Pork Spareribs
• 4 each Medium Beets, peeled -- grated
• 1 each Large Onion -- diced
• 1 1/2 teaspoons Salt
• 1/4 each Medium Cabbage -- shredded
• 1/4 cup Cream or Milk
• 1 tablespoon All purpose flour
• 1 dash Ground Pepper
• 1 each Juice of 1/2 lemon
• 1 each Sour Cream
• 1 each Chopped Fresh Dill

Preparation:

• 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.