Borscht (beet soup)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| 1 | large | Onion -- chopped coarsley |
| 10 | Milliliters | |
| Oil for cooking | ||
| 2 | pounds | Beets |
| ¼ | cup | Wine vinegar |
| 1 | cup | Tomato juice |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Sugar |
| Juice of 1 lemon | ||
| ½ | cup | Fresh dill |
| Sour cream | ||
| Garlic | ||
Directions
Saute the onion and garlic in oil until golden. Meanwhile, peel and slice the beets and then place them in a saucepan with the onion and garlic. Cover them with water and simmer gently, covered, for about 40 minutes until the beets are tender. Place the mixture in a blender and puree, add the wine vine
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman