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Borscht #4

Home | Recipes | B
Jewish Low-fat/cal Soups/stews

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

Directions:

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 <billspa@icanect.net> on Aug 31, 1997