| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Russian | Vegetable | 1 | Servings |
INGREDIENTS
| 1/2 | c | Vinegar |
| 1 | c | Water |
| 1 | Bay leaf | |
| 4 | Allspice berries | |
| 4 | Black peppercorns | |
| 1 | Whole clove | |
| 1 | tb | Sugar |
| 1/4 | ts | Salt |
INSTRUCTIONS
From: nancy lee <nlee@BGNET.BGSU.EDU> Date: Tue, 6 Aug 1996 13:06:07 -0400 Here is a recipe fron THE ART OF RUSSIAN CUISINE. In a 2-quart enameled sauce pan, combine all the marinade ingredients, bring to a boil, remove from the heat, and cool. Put beets in a large saucepan, cover with cold water and bring to a boil. Cook at a low bail until tender, about 45 minutes to 1 hour. Drain the beets, then slice. Combine the beets and marinade. Refrigerate for 24 hours (at least, my comment). EAT-L Digest 5 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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