East Prussian Beet Soup

Rinse, clean and chop the greens. Remove the skin from the onion and cut it into quarters. Put the greens, beef, onions, cloves, bay leaf spice, allspice seeds and stock cube in a saucepan. Add 1 1/2l water. Bring everything to a boil once, then continue to simmer with the lid closed at a low temperature for about 1 1/2 hours.

Brush the beet under running water and cook with the peel in a quarter of a liter of water for about an hour. Then put them in a sieve, rinse them with cold water, remove the peel, grate them and pour 2 tablespoons of vinegar over them.

Remove the meat from the pot and cut into cubes. Pour the clear soup through a sieve, measure 1 liter and let it boil. Add the roux and stir for one minute. Add the beet and the meat cubes to the soup and season with salt, sugar, marjoram and the remaining vinegar. Stir in the sour cream.

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