Recipe - Beet Meat Borscht

2 pound Beets
2 Pieces flanken
2 Onions minced
2 Cloves garlic; (up to 3)
2 Lemons ; juice of
Sugar and salt to taste

Clean and cube beets. Put in blender half full with water. Grate. Save
water for soup. Put flanken in pot with onions and salt. When boiled skim
off foam. Add the beats, cover and cook for about 2 One half hours. Add cloves
of garlic, sugar, juice of lemons and cook for another 15 minutes.

Posted to JEWISHFOOD digest by BNLImp@aol.com on Feb 14, 1998