Yield: 8 servings
|32 ounces||Beets, diced canned|
|1||Garlic clove, peeled|
|¼ teaspoon||Peppercorns, whole|
|1 tablespoon||Lemon juice|
|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.