christmas borscht

8 servings
32 ounces Beets, diced canned
3 cups Water
Celery stalk
Carrot, quartered
Bay leaf
Garlic clove, peeled
¼ teaspoon Peppercorns, whole
¼ teaspoon Salt
1 tablespoon Lemon juice
1 teaspoon Sugar
  Dairy sour cream or dill sprigs

Drain beets reserving liquid. Set beets aside. In a large saucepan combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns and salt. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove vegetables and seasonings with a slotted spoon. Stir in reserved diced beets, lemon juice and sugar.

Continue cooking for 10 minutes or until heated through. Serve topped with sour cream and/or dill sprigs.

Makes 8 servings.

Tops Grocery Store Ad flyer. November 12, 1991"Polish Christmas Eve" Posted by Jean Cody. Courtesy of Fred Peters.

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