Quick Barshchappetizers, soups 2 each 10 oz cans beef broth 2 each 1 lb cans red beets 1 cup water 1 tablespoon lemon juice 1 teaspoon sugar 1/8 teaspoon pepper 1 single dash of garlic powder 1 single salt to taste 1/2 cup red table wine 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. |
