• 1 ½ lbs. spare ribs
• 3 qts. cold water
• 1 qt. or 2 lbs. tomatoes
• 1 onion, browned
• ½ cup sour cream
• Salt and pepper to taste
• 1 celery stalk
• 1 parsley root
• Left-over vegetables or vegetable juices
• 1 tablespoon flour

Cook meat, vegetables and water slowly for one hour. Remove meat, strain soup and press through coarse sieve. Cool soup and set in refrigerator. Before serving, lift off the hard layer of fat from top. Bring soup to boiling point and add the flour blended with sour cream and bring to boiling point again. Serve with rice. This is a very substantial soup, almost a meal in itself.

Place spare ribs in baking pan, cover with your favorite sauce and bake in 350° oven for 1 hour.