Ratner's borscht

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, .

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