Red Borscht

Ingredients for 4 servings:

• 700 g beef or beef goulash
• 1 ½ liters of water
• 1 ½ kg beetroot, fresh
• 3 limes
• 1 tbsp sherry vinegar
• 3 tbsp xylitol (sugar substitute), e.g. Xucker
• 1 tsp salt
• 1 cup of sour cream, approx. 200 g

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 5 minutes

delicious and fruity

Cut the beef into small pieces; halve pre-packaged beef goulash again if necessary. Cover the meat with water in a large pot, bring to a boil, and simmer. Peel the beetroot, cut it into small pieces, and add it to the pot with the meat. Add water as needed to keep everything covered. Cover and simmer for 1 hour. Squeeze the limes and add the juice along with the vinegar, xylitol, and salt. Simmer for another half hour. Then turn off the heat, stir in the sour cream, and let it stand for 10 minutes.