| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
Soup |
8 |
Servings |
INGREDIENTS
| 2 |
bn |
Beets; peeled and grated |
| 3 |
qt |
Water |
| 2 |
tb |
Salt |
| 2 |
ts |
Sour salt -or- |
| 1 |
md |
Lemon; juice of |
| 3/4 |
c |
Sugar |
|
|
Boiled potato and sour cream (optional) |
INSTRUCTIONS
From: ltsilver@borg.com (LT Silverman)
Date: Wed, 10 Jul 1996 14:49:57 -0400
1. Combine all ingredients in a large kettle. Bring to a boil and simmer
for 20 mins, or until beets are tender. Correct seasonings.
2. Serve hot or cold toped with a boiled potato or sour cream. Serves 8-10.
JEWISH-FOOD digest 250
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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