2 1/2 lb. pork loin (butt or country spareribs)
Water to cover
Carrots to flavor
Celery to flavor
Parsley to flavor
Onion to flavor
Salt and pepper
2 (1 lb.) can beets
7 tbsp. vinegar
2 tbsp. sugar
2 containers sour cream, at room temperature
4 tbsp. flour

Cook meat and vegetables until well done, strain, season to taste with salt and pepper. Add cut beets and liquid, vinegar and sugar to taste, cook 10 minutes. Mix flour with sour cream and slowly add 2 cups of hot mixture. Slowly add sour cream to broth and cook 15 minutes.

To serve, pour over light and dark rye bread cubes, kielbasa, ham, hard-boiled eggs and sprinkle with grated horseradish root.