Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 bunches | Beets; peeled and grated |
| 3 quarts | Water |
| 2 tablespoons | Salt |
| 2 teaspoons | Sour salt -or- |
| 1 medium | Lemon; juice of |
| ¾ cup | Sugar |
| Boiled potato and sour cream (optional) |
From: ltsilver@... (LT Silverman) Date: Wed, 10 Jul 1996 14:49:57 -0400 1. Combine all ingredients in a large kettle. Bring to a boil and simmer for 20 mins, or until beets are tender. Correct seasonings.
2. Serve hot or cold toped with a boiled potato or sour cream. Serves 8-10.
JEWISH-FOOD digest 250
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .