| 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.
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”