I made my grandmother’s borscht recipe today. Its now in the fridge and we will have it as a light supper this week some time.


About 6 medium beetroot, Peel and cut in half,2 litres water (about 8 cups) 2 teaspoons salt, juice of 1 lemon, half a cup sugar, sour cream (shamenet) METHOD. Boil beetroot with salt. Add lemon juice and sugar. When beetroot soft (check with fork) take them out, grate one and add to the soup. When cold add cream and mix well. Serve with hot boiled potatoes.

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About ilAn

I am not sure if i know who i am.
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