christmas borscht
| Measure | Ingredient |
|---|---|
| 32 ounces | Beets, diced canned |
| 3 cups | Water |
| 1 | Celery stalk |
| 1 | Carrot, quartered |
| 1 | Bay leaf |
| 1 | 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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