https://natashaskitchen.com/borscht-recipe-with-meat/

Too many damn java-scripts for me to handle on that site, but I’d be curious to know how much sugar is involved in classic (but modern) borscht.

I understand that it’s classically beet-based (which is a hugely-underrated veggie), but the Manischewitz version I tried last year from a bottle was completely inedible due to how much bullshit refined sugar (sorry for my language) had been needlessly added.

I mean, beets already contain plenty of sweetness, or…?