Title: Cold Beet Borscht
Categories: None
Yield: 1 Servings

1 cn (1-lb.) julienne beets
1 sl Fresh white bread; (crusts
-removed)
1 tb Lemon juice
1/2 ts Sugar
1/2 ts Salt
1/4 ts White pepper

Put in blender and whirl until smooth:

Fold in 1-1/2 cups light cream - or - 1-1/2 cups buttermilk

Mix with a spoon or spatula. Do not use blender again. Chill and garnish
with slices of cucumber, hard-boiled eggs, a dab of sour cream, and a
sprinkle of dill weed.

4 servings
Posted to KitMailbox Digest by Leon & Miriam Posvolsky
on May 28, 1998