Christmas Borschtgerman, vegetables 32 oz beets, diced canned 3 cup water 1 celery stalk 1 carrot, quartered 1 bay leaf 1 garlic clove, peeled 1/4 teaspoon peppercorns, whole 1/4 teaspoon salt 1 tablespoon lemon juice 1 teaspoon sugar 1 dairy sour cream or dill sprigs Drain beetsm reserving liquid. Set beets aside. In a large saucepan combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns and salt. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Remove vsegetables and seasonings with a slotted spoon. Stir in reserved diced beets, lemon juice and sugar. Continue cooking 10 minutes or until heated through. Serve topped with sour cream and/or dill sprigs. Makes 8 servings. Tops Grocery Store Ad flyer. November 12, 1991 "Polish Christmas Eve" |
