Kwas (Beet Soup)

• 3 to 4 lbs spareribs
• 1 ham bone
• 1 onion, chopped
• 6 peppercorns
• 4 whole cloves
• 4 whole allspice
• 1 bay leaf
• 1 c. white vinegar
• Prunes or raisins optional
• 1 egg
• 1 c. flour
• 1/4 c. sugar
• 1 medium can pickled beets
• 1/2 c. cream

Put spareribs, ham bone, spices, chopped onion, and vinegar in a large kettle. Add water to fill the kettle. Cook until the ribs are almost done. Cool. Remove meat from spareribs and any from ham bone; return meat pieces to soup.

Beat egg with flour and sugar in another bowl and add some of the soup stock. Mix before adding to the soup. Add and stir in pickled beets and juice and cream to a soup pot.