1.5lb of beef short ribs

1tbs of olive oil

1 large yellow onion diced

3 medium carrots shredded

3 large beets cooked and shredded

Juice of half a lemon, freshly squeezed

Salt to taste

Salt short ribs on each side and brown them in 1 tbs of olive oil in an 8qt pot. Take browned short ribs out of the pot and set aside. Drop in diced onions and carrots, add more salt, and cook them until onions are slightly translucent, about 4 minutes. Add shredded beets and cook together for about 2 more minutes. Place short ribs back into the pot, and fill the remainder of the pot with water. Bring to boil, reduce to simmer and cook for about 45 minutes. Add lemon juice and more salt, if needed. Cook for additional 10 minutes, turn the heat off, and let the borscht cool down a bit before serving. If desired, serve with a tablespoon of goat milk yogurt.