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 carrots
1 medium grated onion
1 celery
2 leeks
1 tablespoon of lemon juice
1 tablespoon of oil
1 spoon of sugar
0.4 gallons of water
Salt and pepper
Step by step (hot borscht)
Stir-fry the meat in the oil
Add vegetables and water
Cook until the meat is tender
Serve
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
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