Christmas Borscht

Yields:	8 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

Ingredients

32	ounces	beets	canned, diced
3	cups	water
1	each	celery stalks
1	each	carrot	quartered
1	each	bay leaf
1	each	garlic clove	peeled
1/4	teaspoon	peppercorns	whole
1/4	teaspoon	salt
1	tablespoon	lemon juice
1	teaspoon	sugar
1	each	sour cream	dairy or dill sprigs

Directions

Drain beets, 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 vegetables 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.

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Member Review

Stuffed Pork Roast

Easy to make & delicious. Cooked it for my parents who were very impressed. We even made this stuffing for Thanksgiving this year instead of the traditional cornbread dressing. Definite Keeper

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