5 c White Beans
40 ea Medium Beets, peeled, grated
5 Tbl Salt
2 1/2 cup Cream or Milk
Dash Ground Pepper
1 lb. Sour Cream
20 lb Lean Pork Spareribs
8 Large Onions, diced
2 head Cabbage, shredded
1 cup All purpose flour
Juice of 5 lemons
Fresh Chopped Dill
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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 flour 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. |
