Red borscht without mushrooms (borscht monks)
2 l of water, 50 a dag of pork or beef bones, 4-5 red beet, a bunch of soup vegetables without cabbage, 2 sour apples, 2 garlic cloves, half a glass of dry red wine, the juice of a small lemon, Bay leaf, 5 grains of allspice, sugar, salt, pinch of marjoram
Bake the bones in the oven, and then pour water over them (1 l) and cook the stock with the addition of vegetables and bay leaf. Peel the beets, procrastinate, pour water (1 l) and cook covered, by adding a little lemon juice or citric acid, so that they do not lose their color; at the end, put in the sliced apple and allspice. Strain both stocks, to combine, Season with garlic crushed with salt, sugar, marjoram, lemon juice and red wine. Serve with patties or salty sticks, putting a slice of lemon in each portion of the soup.