Latvian Spinach Soup

• 1 pound smoked pork ribs
• 7 cups water
• 1 tablespoon rice
• 2 medium potatoes, peeled and cut into 9 pieces each
• 1 pound spinach
• 2 or 3 tablespoons lemon juice
• Salt to taste
• 6 teaspoons sour cream
• 3 hard-cooked eggs, halved lengthwise

1. Boil the smoked ribs in 7 cups of water, covered, for an hour to an hour and a half.
2. Meanwhile, wash the spinach, and chop finely.
3. After the meat has cooked, add the rice and potatoes to the pot.
4. After approximately 15 minutes (when the potatoes are cooked), remove the meat.
5. When cool enough to handle, strip the meat from the bones and reserve.
6. Add the spinach to the pot, along with the lemon juice and salt to taste.
7. Place a serving of meat in individual bowls, add the soup and then half a hard-cooked egg and a teaspoon of sour cream.
8. The diner chops the egg and mixes the cream into the soup.

pork ribs, water, rice, potatoes, spinach, lemon juice, salt, sour cream, eggs

Taken from cooking.nytimes.com/recipes/3160 (may not work)