Yield: 1 Servings
|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 2½ hours. Add cloves of garlic, sugar, juice of lemons and cook for another 15 minutes.
Posted to JEWISH-FOOD digest by BNLImp@... on Feb 14, 1998