Borscht

Title:
Borscht

Yield:
8 Servings

Categories:
****,
Jewish,
Low-cal,
Low-Fat,
Soups




Ingredients:





     2 lb Beets


     1 lg Onion


     1 lg Garlic clove


     2 qt Water


     2 ts Salt


     3 tb Sugar


   1/4 c  Lemon juice


   1/2 ts Sour salt






 Wash and peel beets. Peel onion and garlic. Put veggies, salt and water in


 a large pot. Simmer for one hour. Add sugar, lemon jui ce and sour salt.


 Cook an additional half hour. Cool. Discard onion and garlic. Grate beets


 into soup.


 


 Serving Ideas : Serve chilled with sour cream and boiled potatoes.


 


 Recipe by: Annice Posted to MC-Recipe Digest V1 #768 by Bill Spalding


 
on Aug 31, 1997