Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Dwigans fwds07a |
| 1 large | Onion -- chopped coarsley |
| 10 \N | Milliliters |
| \N \N | Oil for cooking |
| 2 pounds | Beets |
| ¼ cup | Wine vinegar |
| 1 cup | Tomato juice |
| 2 teaspoons | Salt |
| 1 teaspoon | Sugar |
| \N \N | Juice of 1 lemon |
| ½ cup | Fresh dill |
| \N \N | Sour cream |
| \N \N | Garlic |
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