Now add the whole beets to reinforce the color, as well as the lemon juice, salt and pepper. Allow to Simmer for another 15 minutes.

When the meat is cooked through, remove it from the soup. Also remove the whole vegetables. Only the liquid and the cut vegetables are eaten in the soup.

Serve each bowl with a spoonful of crème fraiche (or sour cream). The meat can be eaten cold, accompanied by a green salad and roasted potatoes.

* Crème Fraiche
Similar in taste and texture to sour cream, crème fraiche is able to be heated without separating and can be chilled and whipped. Crème fraiche is an integral ingredient in many desserts. You can buy crème fraiche commercially, but it is quite costly. You can easily make your own by adding 2 tablespoons of buttermilk to a cup of heavy or whipping cream. Mix well and allow the mixture to stand at room temperature until it is slightly thickened (about 12-24 hours depending on the temperature of the room). Keep the thickened crème fraiche in the refrigerator for up to two weeks (the taste will become tangier the older it gets).