Borscht, the famous beetroot or beet soup, is an Eastern European classic. Here a popular variant among Ashkenazic Jewish communities
Ingredients
1 pound of knee bone (beef, not pork) 4 medium-sized grated beetroot 2 grated carrots1 medium grated onion1 celery2 leeks1 tablespoon of lemon juice1 tablespoon of oil1 spoon of sugar0.4 gallons of water Salt and pepper
Step by step (hot borscht)
Stir-fry the meat in the oilAdd vegetables and waterCook until the meat is tenderServe If you like it: Add a boiled potato and a spoonful of cream
Cold Borscht
The same procedure, but without meat
Strain (or blend) vegetables
Serve in a glass with a splash of lemon and cream
Drink cold
){kind=link}