| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
****, Jewish, Low-cal, Low-fat, Soups |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Beets |
| 1 |
lg |
Onion |
| 1 |
lg |
Garlic clove |
| 2 |
qt |
Water |
| 2 |
ts |
Salt |
| 3 |
tb |
Sugar |
| 1/4 |
c |
Lemon juice |
| 1/2 |
ts |
Sour salt |
INSTRUCTIONS
Wash and peel beets. Peel onion and garlic. Put veggies, salt and water in
a large pot. Simmer for one hour. Add sugar, lemon jui ce and sour salt.
Cook an additional half hour. Cool. Discard onion and garlic. Grate beets
into soup.
Serving Ideas : Serve chilled with sour cream and boiled potatoes.
Recipe by: Annice Posted to MC-Recipe Digest V1 #768 by Bill Spalding
<billspa@icanect.net> on Aug 31, 1997
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