Russian Beet Soup.

Just 4 u

Boil 5 medium−sized beets until tender; then chop and add to a highly seasoned chicken broth. Add the juice
of 1 lemon, some cinnamon and nutmeg; let boil fifteen minutes. Then add 1 glass of red wine, mixed with a
teaspoonful of brown sugar. Let boil a few minutes longer and serve with fried croutons.