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1
In a large cooking pot, add spareribs, onion, bay leaf, allspice, black peppercorns, white vinegar, sugar, salt, pepper, carrots, celery and cover with 6 cups of water or more if required to cover.
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2
Bring to a boil, then reduce heat, cover and simmer for about 1 to 1 1/2 hours or until the spareribs are tender.
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3
In large saucepan, add scrubbed beets and cover with 4 cups of water. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until beets are fork tender.
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4
Drain well and cover with cold water and let cool for 10 minutes.
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5
Peel and grate beets and set aside.
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6
In the meantime in a large saucepan, add potatoes and cover with 4 cups of water. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until potatoes are tender. Drain well, mash and set aside.
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7
When the spareribs are tender, remove from cooking pot and strip the meat off the bones and return meat to the cooking pot. Add the grated beets to pot.
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8
Remove bay leaf and discard.
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9
Puree the soup in batches in a food processor or blender and return to cooking pot.
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10
Strain the soup through a sieve and return to cooking pot, discarding any solids.
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11
In a large bowl, whisk together sour cream, whole milk and flour until blended.
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12
Add 2 cups of hot broth to the sour cream mixture slowly, and whisk continuously until well blended. Strain the mixture through a sieve into the cooking pot, stirring continuously; discard any solids.
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13
Heat the broth over medium heat to a gentle simmer, but do not allow to boil. Boiling could cause the sour cream mixture to curdle.
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14
Immediately remove from heat.
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15
Add some mashed potatoes into serving bowls, pour broth over and serve.
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16
Refrigerate any unused portions.
