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Combine the ribs, sausage, grated horseradish and chopped eggs in a saucepan. Pour over the whey and slowly bring the mixture to a boil. Season to taste with salt and freshly-ground black pepper then reduce to a simmer and cook for 20 minutes, or until the meat is tender.
Remove the meat with a slotted spoon and set aside. Now whisk together the flour and sour cream in a bowl until smooth. Add 250ml (1 cup) of the soup mixture to the bowl and whisk once more. Return the resultant mixture to the pan and whisk to combine. Return to a simmer and cook for about 5 minutes, or until thickened. Add the lovage and garlic immediately before serving.
Serve the soup for breakfast. Alternatively, serve as a main meal with boiled potatoes sprinkled with fresh dill and flat-leaf parsley and the cooked meat from the soup stock.