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Borsht

  • 1 jar pickled beet slices with their juice
  • 1 jar sauerkraut with it's juice
  • l lb flanken
  • 2 ribs of celery
  • 2 tbsp. lemon juice
  • sugar to taste
  • 1/2 tsp black pepper.
Do not add salt as the sauerkraut has enough in it. Put everything in a pot. Add 6 cups of water and bring to a boil. Cook until meat is done. Cool, then put in fridge. Next morning remove any fat that has congealed on top. Cut meat into small pieces and put back into pot.

To serve, reheat. This is delicious!

Marianne Ferguson, Halifax, Nova Scotia, CANADA




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