| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers, Soups | 6 | Servings | |
INGREDIENTS
| 2 | 10 oz cans beef broth | |
| 2 | 1 lb cans red beets | |
| 1 | c | Water |
| 1 | tb | Lemon juice |
| 1 | ts | Sugar |
| 1/8 | ts | Pepper |
| Dash of garlic powder | ||
| Salt to taste | ||
| 1/2 | c | Red table wine |
INSTRUCTIONS
Patties Dilute the broth using the juice from the red beets instead of water. Put aside the beets for other uses. Add 1 cup water. Cook the barshch for 5 minutes. Season. Add wine. Serve in cups with Patties. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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