Borsht

[Tina Greco - Melbourne]

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!

[Ari]

No, reminds me of blood.

[Tina Greco - Melbourne]

No, reminds me of blood.

LOL its good for the blood. MY first husband loved it 

[kellymaureen]

MMMMMMM I love it!  My grandmother made this all the time and out of 20 grandchildren I was the only one who would eat it

[Tina Greco - Melbourne]

MMMMMMM I love it!  My grandmother made this all the time and out of 20 grandchildren I was the only one who would eat it

 my mother in law, G-d rest her soul, was so good at it. I loved her very much