| Print Christmas Borscht Recipe |  |
Christmas Borscht
Ingredients:
| 32 Ounces Beets canneddiced |
| 3 Cups Water reserved from cooking |
| 1 Unit Celery stalk (opt.) chopped |
| 1 Unit Carrot quartered |
| 1 Unit Bay Leaf ground |
| 1 Unit Garlic peeled |
| 1/4 Teaspoon Peppercorns whole |
| 1/4 Teaspoon Salt |
| 1 Tablespoon Lemon Juice depending on the |
| 1 Teaspoon Sugar |
| 1 Unit Sour Cream or dill sprigs |
Directions:
1. Drain beetsm reserving liquid.
2. Set beets aside. In a large saucepan combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns and salt.
3. Bring to a boil. Cover, reduce heat and simmer 15 minutes.
4. Remove vsegetables and seasonings with a slotted spoon.
5. Stir in reserved diced beets, lemon juice and sugar.
6. Continue cooking 10 minutes or until heated through.
7. Serve topped with sour cream and/or dill sprigs.
2. Set beets aside. In a large saucepan combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns and salt.
3. Bring to a boil. Cover, reduce heat and simmer 15 minutes.
4. Remove vsegetables and seasonings with a slotted spoon.
5. Stir in reserved diced beets, lemon juice and sugar.
6. Continue cooking 10 minutes or until heated through.
7. Serve topped with sour cream and/or dill sprigs.