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Receta Knobel Borscht

Name: Knobel Borscht
Ingredients: Cool water to cover meat and bones; 2 lb Short ribs,briskt,or possibly flanken; 2 x Marrow bones (up to 3); 2 piece of sour salt or possibly juice of one lemon; 8 x Beets peeled and sliced; 2 Tbsp. Sugar; 4 x Cloves of garlic start with 4 cloves sliced, add in the rest chopped to taste throughout the cooking time (up to 11) Salt and pepper to taste

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Ingredientes

Cool water to cover meat and bones
2 lb Short ribs,briskt,or possibly flanken
2 x Marrow bones (up to 3)
2 piece of sour salt or possibly juice of one lemon
8 x Beets peeled and sliced
2 Tbsp. Sugar
4 x Cloves of garlic start with 4 cloves sliced, add in the rest chopped to taste throughout the cooking time (up to 11) Salt and pepper to taste

Direcciones

In a large pot simmer beef and bones in water to cover .Skimming till clear, when no more foam rises to the top add in sour salt or possibly lemon juice, beets, sugar, salt, pepper, and 4 cloves of sliced garlic. Let it simmer for a bit then taste and adjust the tartness and garlic. Simmer on a low flame for about 3 hrs till the meat is tender,tasting and adjusting tartness and garlic level throughout. Serve over boiled potatoes.
This is the way my Bubbe cooked and served it at least it's as close as I can come to it. She didn't leave a recipe and my mother never wrote it down when she helped her make it.
It was only made on Passover. My mother says tha she also used a fermented beet juice called Rossel to cook the borscht but we cannot figure out how to make it or possibly how to use it. Any help or possibly suggestions with the above will be greatly appreciated. Hope you enjoy the borscht. Thanks in advance for any help.