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Preheat oven to 350°F / 180°C.
Cut leaves off the beets at the stem.
Wash roots and bake roots only, covered, for about 30 minutes - small beets; 45 minutes - medium beets and close to 60 minutes - large beets.
Wash and dry pork ribs.
Sprinkle with salt and pepper and sear in a bit of grease on medium heat until golden brown.
Heat water (or broth) and add seared ribs, carrots and spices.
Boil on low heat for about 30 minutes.
Cut washed beet stems and leaves into about 0.5 inch / 2 centimeter pieces.
Add to soup and boil for another 5-7 minutes, until stems are soft.
Cool cooked beets, peel them and cut into similar pieces.
Add to soup along with vinegar, sugar, and lemon juice and heat through.
Don't boil*. Taste and add salt, if needed.
Serve hot, with a dollop of sour cream and a sprinkle of parsley.