Name: Borscht
Ingredients: 1 lg Beet; 2 Carrots; 1 md Onion; 3 c Water; 3 Vegetable bouillon cubes; 2 ts Wine vinegar; 1/8 ts Ground cloves; 1/8 ts Dill weed; 1 Bay leaf; 1/4 ts Sugar; Pepper; Juice of 1/2 lemon; Garnish with fat free sour cream

Biblical guidelines for evaluating the exercise of our personal convictions: 1. Does it Glorify God? Isaiah 43:7, 1 Corinthians 10:31, John 15:8. 2. Can it be done in the name of Jesus? Colossians 3:17. 3. Does it cause a weaker brother to stumble? Romans 14:15, 21, Matthew 18:6-9, 1 Corinthians 8:9-13. 4. Is it profitable for you? I Corinthians 6:12. 5. Does it involve wrong company which may lead you astray? 1 Corinthians 15:33, Psalm 1:1. 6. Does it have the appearance of evil or make provision for the flesh? 1 Thessalonians 5:21-22, Romans 13:14. 7. Can it be done for the Lord? Colossians 3:23. 8. Do you have any doubts about it? Romans 14:23. 9. Would your parents understand this activity to be honoring to them? (How do you find out? ASK THEM!) Ephesians 6:2-3. 10. Is it something you would like to reap in the life of your children? Galatians 6:7-8. 11. Are you willing to face it in judgment? 2 Corinthians 5:10.

Bill Busshaus

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Soups, Vegetables	4	servings

INGREDIENTS

1	lg	Beet
2		Carrots
1	md	Onion
3	c	Water
3		Vegetable bouillon cubes
2	ts	Wine vinegar
1/8	ts	Ground cloves
1/8	ts	Dill weed
1		Bay leaf
1/4	ts	Sugar
		Pepper
		Juice of 1/2 lemon
		Garnish with fat free sour cream

INSTRUCTIONS

PEEL AND COARSELY CHOP
PLACE VEGETABLES IN POT WITH
AFTER COOKING ADD
Cover and cook 30 minutes or until vegetables are tender. Remove bay
leaf and puree in blender. Add lemon juice.
Place soup in bowls. Garnish each serving with sour cream
Serves 4 as a first course. (Has a gorgeous red color)
Recipe by: Eva
Posted to fatfree digest by Eva Deck <edeck@gatecom.com> on Oct 09,
1999, converted by MM_Buster v2.0l.

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