Christmas Borsch
32 oz. canned beets, diced, drained
3 cups water
1 celery stalk
1 carrot, quartered
1 Bay leaf
1 garlic clove
1/2 tsp. Peppercorns, whole
1 Tbl. Lemon juice
1 tsp. sugar
1/2 tsp. salt
Sour cream (optional)
Combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorn, and salt. Bring to a boil, reduce heat and simmer for 15 minutes.
Remove vegetable and seasonings with a slotted spoon. Stir in Lemon juice, sugar and diced beets.
Continue cooking for another 15 minutes.
Serve topped with sour cream, if desired
Recipe submitted by Glenna on 11/26/99
