Borscht (beet soup)

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

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