Christmas Borscht

Servings: 8
Ingredients:

32 oz Beets, diced canned
3 c  Water
1    Celery stalk
1    Carrot, quartered
1    Bay leaf
1    Garlic clove, peeled
1/4 ts Peppercorns, whole
1/4 ts Salt
1 tb Lemon juice
1 ts Sugar
Dairy sour cream or dill
-sprigs

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 for 15 minutes.
Remove vegetables and seasonings with a slotted spoon. Stir in reserved
diced beets, lemon juice and sugar. Continue cooking for 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’

Posted by Jean Cody. Courtesy of Fred Peters.