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Title: Borscht Categories: ****, Jewish, Low-cal, Low-fat, Soups Yield: 8 Servings 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 |