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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.