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Christmas Borscht
vegetables, german
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"
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