edible communities
February 06, 2018

Ingredients

  • 3 bunches beets
  • 1 onion
  • 1 table sp. Sugar
  • 1½ lemons (juice)
  • 2 eggs
  • ½ pint sour cream
  • 1 tsp. salt
  • ½ lb. meat flanken
  • Bones (any kind)
  • 2 or 3 tables spoons sugar
  • 2 lemons
  • White vinegar
  • Salt
  • 1 clove garlic

Preparation

Peal three bunches of beets (wear rubber gloves) and grate with medium grater into large pot. Put in large onion; and cold water more than covering the beets. Cook one hour till beets are soft. Add sugar earlier in cooking. Add salt and lemon juice. Taste. When cool, take out onion, beat up thoroughly the eggs and mix with soup. When cold add ½ pint (or less) sour cream

Cook meat with little water for ½ hour in separate pot. Prepare beats as above, add meat, bones, water and onion and cook till meat is done. Add 2 or 3 table spoons sugar, 1 teaspoon salt, lemon juice and dash of vinegar. Taste. . . Crush garlic with salt and pepper, dissolve in bit of cold water, add garlic after light has been turned down.

FROM CANNED BEET (cubed, whole, or sliced)

Add one can of water to one can of beets, little sugar salt, white vinegar, (or lemon) grate an onion. Boil for a minute or two, taste. When cool add a measure of sour cream.

Ingredients

  • 3 bunches beets
  • 1 onion
  • 1 table sp. Sugar
  • 1½ lemons (juice)
  • 2 eggs
  • ½ pint sour cream
  • 1 tsp. salt
  • ½ lb. meat flanken
  • Bones (any kind)
  • 2 or 3 tables spoons sugar
  • 2 lemons
  • White vinegar
  • Salt
  • 1 clove garlic
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