Beet Soup

12 large beets
2 pounds short ribs
½ cup lemon juice
½ cup sugar
1 teaspoon allspice
1 onion -- sliced
Salt
½ teaspoon white pepper
Sour cream Wash the beets and scrape but do not peel them.
Cut beets into small chunks. Place in a kettle with the remaining ingredients,
except to sour cream. Cover with water, put a lid on the kettle and simmer 2½ hours over low heat.
Strain through a sieve or colander.

Serve cold with a topping of sour cream.