Betenbartsch

Rinse beet and put in a saucepan with 2 cups of water on 3 or automatic heat and cook on 1 or automatic heat 4-6 for about half an hour with the lid closed.

In the meantime, rinse the beef and the bone and put them in a saucepan with cold water, salt and the spice seeds. Bring to the boil on 3 or possibly on the automatic cooking zone 9-12, then simmer on 1 or possibly on the automatic cooking zone 4-6 for about 45 minutes.

Clean, rinse and cut the greens and add to the meat with the onion. Cook for another 15 minutes on the same heat.

Remove the beet tubers after cooking, cool, skin and grate the tubers coarsely. Sprinkle with vinegar.

Remove the meat from the clear soup and dice. Strain the clear soup. Stir through flour and sour cream, stir into clear soup and make 5 minutes.

Grate the beet and add the meat cubes to the clear soup, stir everything together and season spicily with juice of one lemon and sugar.

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