Borscht of Baked Beets with Wine

Ingredients

• 1 1/2 funt beetroot
• 1 1/2 funt beef
• 1 funt young pork, thin edge
• 2 onion
• 2 bay leaf
• 8 grains allspice
• 1/2 lemon
• 1-1 1/2 stakans white French wine or Sauternes
• parsley and dill

Instructions

1. Cook and strain a white bouillon from beef and young pork with onion and spices.
2. Combine baked shredded beet with lemon juice, wine, cooked pork and dill; thin with hot broth.
3. Add fresh beet juice to the tureen and serve.