• In a heavy-bottomed pot or Dutch oven, heat the oil over medium-hing heat. Season the ribs with salt and add to the pan cooking until the ribs are browned on all sides. Remove the ribs from the pan and discard all but about a quarter of a cup of the rendered fat from the pot. If the fat doesn't yield a quarter of a cup supplement with more canola.
• Return the pan to medium-high heat and add the onions. Cook, stirring often until the onions begin to turn golden and are tender. Add the garlic and cook for several more minutes.
• Add the stock to the pot along with the beets, tomatoes (liquid and all), carrot, and browned short ribs. Bring to a boil. Cover pot and reduce to a simmer. Allow to cook for about 3 hours stirring occasionally to prevent sticking.
• When the ribs are tender and falling off the bone, remove them from the pan with tongs. Using an emulsion blender, wand the soup until mostly smooth. Be sure that you have removed all of the bones in the pot before blending.
• Pull the short rib meat from the bones and cut into bite size pieces. Return rib meat to the pot. Soup should be the consistency of a thick stew. Simmer uncovered to thicken if necessary.
• To garnish, mix together the sour cream, dill, and horseradish in a small bowl. Top bowl with a dollop of the sour cream mixture and chopped scallion. Serve with Pampushki or a dark rye roll.

• Place beans in a colander and rinse well. Remove any rocks, broken, or shriveled beans. Place the beans in a 4 to 5 quart pot with a lid and fill with water so the beans are covered by a couple of inches. Allow to soak overnight.
• When ready to prepare, drain the beans and refill the pot with fresh water so that they are covered by about one inch of water.
• Add everything except the vinegar.
• Bring to a boil and skim off any white foam if present. Cover and reduce to low and simmer for 4 to 5 hours stirring occasionally.
• Check the soup after a couple of hours to make sure there is enough liquid. Add water a cup at a time if needed.
• Simmer the covered soup until the beans start to break down and create a creamy smooth liquid that will coat the back of a spoon.
• To finish the soup, stir in the vinegar and simmer uncovered for another 15 to 20 minutes. Remove the ham bone from the soup and pull any remaining meat from the bone and add it back in to the pot.

Serve

• Top the soup with a dollop of sour cream, onion, pepper, and avocado and cilantro if desired.
• Serve with a side of cornbread and some fried pineapple or plantain.

• Cut tips from about 12 asparagus 1½ inches from top and reserve for garnish. Cut the remaining asparagus into 1/2-inch pieces.
• Cook onion with 2 tablespoons butter in a heavy 4-quart pot over moderately low heat, until translucent. Add asparagus pieces and dash of salt and pepper, sauté about 5 minutes.
• Add 5 cups chicken stock, cover and cook until asparagus until it is very tender, about 20 to 30 minutes.
• While the soup simmers, blanch reserved asparagus tips in lightly salted boiling water until just tender, 3 to 4 minutes, then drain. Shock tips in cold water to stop cooking and preserve color.
• Purée the soup in several small batches with an immersion blender or in a regular blender. Use caution if using a standard blender. Fill the blender no more than half full, and hold the lid on tight using a towel! Hot liquids will expand when blended.
• Strain liquid through a fine mesh sieve to remove any remaining fibers. Return soup to pan over medium heat . Stir in creme, then add more broth to thin soup to desired consistency.
• Bring soup to a boil and whisk in remaining tablespoon butter. Add lemon juice. Season with salt and pepper to taste. Garnish with asparagus tips.