Preparation: Add the beets, peeled and cut into slices, to the stock, along with mushrooms, garlic and bay leaves. Cook until tender. Strain from the liquid and add sugar, lemon juice, salt and pepper. After adding lemon juice red borscht will lose its colour if boiled again. Serve with uszka.
3. Feb 2014 at 0:00 | Beata Balogová