Title: Bobcha's polish borscht
 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