Sweet And Sour Borcht
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 8 | c | Beetroot marinated water |
| ***See "Kafteles" | ||
| 4 | c | Water |
| 1/2 | c | Lemon juice |
| 1/2 | c | Sugar, or divide with Sweet |
| and Low | ||
| 1 | t | Salt. |
INSTRUCTIONS
Source: From my mother with love & more. My Grandmother Brenna. In a saucepan put Marinated water. Bring to boil.Scrap with a spoon the foam from top. Continue to do so till no foam is left. Add all other ingredients , stir, and taste, It should be sweet and sour to your taste. Continue to boil for another 15 minutes. Cool and keep in refrigerator. Sereve with broken Matzot in the borscht. You can add a tabls of sour cream with it too.Or, you can have it as a refreshing drink, I simply love it. Posted to JEWISH-FOOD digest Volume 98 #014 by Zvi&Rina perry <pzvi@netvision.net.il> on 8 Ja, n 98
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Nutrition (calculated from recipe ingredients)
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Calories: 126
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 3.7mg
Sodium: 105mg
Potassium: 450.4mg
Carbohydrates: 26.7g
Fiber: 2.2g
Sugar: 14.8g
Protein: 4.5g