Heaven would be a very hell to an unholy heart. If now – the presence of God in His servants, and the presence of God in His ordinances – is such a hell to unholy souls; ah, what a hell would the presence of God in heaven be – to unholy hearts! It is true, an unholy heart may desire heaven – as it is a place of freedom from troubles, afflictions, oppressions, vexations, etc., and as it is a place of peace, rest, ease, safety, etc. But this is the least and lowest part of heaven. To desire heaven as it is a place of purity, a place of grace, a place of holiness, a place of enjoying God, etc. – is above the reach of an unholy heart. The company of heaven are all holy, the employments of heaven are all holy, the enjoyments of heaven are all holy – therefore heaven would be a most undesirable thing to unholy hearts. An unholy heart is no way desirous nor ambitious of such a heaven as will rid him of his darling sins, as will make him conformable to a holy God, as will everlastingly divorce him from his precious lusts, as will link him forever to those gracious souls whom he has scorned, despised, and persecuted in this world.

Thomas Brooks

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			8	Servings

INGREDIENTS

2	tb	Unsalted butter
1	lg	Onion, chopped
1/2	c	Thinly sliced celery
1/2	c	Coarsely shredded carrots
2	cn	(15 or 16 oz) julienne-cut beets, undrained
2	cn	(15 or 16 oz) ready-to-serve reduced sodium beef broth or-
2	md	Baking potatoes, peeled, cut into 1/2" dice
1	c	Thinly sliced cabbage (or shredded coleslaw mix)
1/4	ts	Salt
1/4	ts	Freshly ground black pepper
3	tb	Brown sugar
2	tb	Tomato paste
2	tb	Cider vinegar
		Sour cream, optional
		Chopped fresh dill, optional

INSTRUCTIONS

Source: Byerly Bag
This recipe was translated from a very old Russia cookbook, but has been
stream-lined using canned beets. Adding cookd cubed beef to the soup will
make it a hearty one-dish meal. The soup may also be pureeed until smooth.
This same soup is traditionally served cold during the summer months.
In large saucepan melt butter over medium heat. Add onion, celery and
carrots; cook 8 minutes, stirring occasionally. Add beets, broth, potato,
cabbage, salt and pepper; bring to a boil over high heat. Reduce heat;
cover and simmer 20-25 minutes or until vegetables are tender. Stir in
brown sugar, tomato paste and vinegar; simmer uncovered 5 minutes. Ladle
into shallow soup bowls and serve with sour cream and dill, if desired. Per
Serving (excluding sour cream): 124 calores, 3g fat, 8 mg cholesterol, 3g
fiber, 660 mg sodium
Posted to Digest eat-lf.v097.n044 by BunnyMama@aol.com on Feb 15, 1997.

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