Place 2 pounds pork neck bones into Dutch oven with 8 cups water. Add pinch of salt and pepper and boil for 1 hour. Keep skimming off the fat during the cooking. Cut off tops and skin 2 bunches of beets and slice into strips, like French fries.

Add to Dutch oven along with: 2 med. onions, diced 1 garlic clove, diced 1/2 tsp. dill weed 2 tbsp. lemon juice 2 tbsp. brown sugar 1 tbsp. butter 3 tbsp. flour 3 tbsp. tomato paste

Simmer for 1 1/2 to 2 hours, until beets and cabbage are done. Serve by adding 2 tablespoons of sour cream on top of dish. Best eaten with dark pumpernickel bread.