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Borscht

2 pounds short ribs
4 beets, peeled and grated
1 onion, chopped
2 teaspoons salt, divided use
1 (15-ounce) can white beans
1/4 head medium cabbage, finely shredded
1/4 cup whipping cream
1/2 teaspoon ground black pepper
2 tablespoons lemon juice
1 cup sour cream
2 tablespoons chopped fresh dillweed

1. Place ribs in a large stockpot, cover with cold water and bring to a boil over medium-high heat. Skim surface and simmer for about 20 minutes. Remove meat from broth and debone. Skim the fat from the broth.
2. Return meat to the pot. Add beets, onion and half the salt; simmer until meat is cooked, about 45 minutes.
3. Add white beans and cabbage; cook until the cabbage is tender, about 10 minutes. Blend in cream. Continue cooking, stirring, until the soup thickens slightly. Add remaining salt, pepper and lemon juice.
4. Divide among serving bowls; serve with sour cream and dillweed on top.

Makes 6 servings.