Cold Borsch Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
10 large: Beets, peeled and grated
2 1/2 quart: Water,
1: Onion, minced
2 1/2 tsp: Salt,
2 tbsp: Sugar,
1/4 cup: Lemon juice,
2: Eggs,
1 cup: Sour cream,
Directions:
Combine the beets, water, onion and salt in a saucepan. Bring to a
boil and cook over low heat 1 hour. Add sugar and lemon juice. Cook
10 minutes and taste to correct seasoning. Beat the eggs in a
bowl. Gradually add the soup, stirring steadily to p boiled potatoes.
Garnish with sour cream. Makes about 2 quarts. Recipe Source: THE ART
OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books,
Inc. (c) 1958Recipe formatted for MasterCook II by:
Joe Comiskey JPMD44A on 03-09-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp
boil and cook over low heat 1 hour. Add sugar and lemon juice. Cook
10 minutes and taste to correct seasoning. Beat the eggs in a
bowl. Gradually add the soup, stirring steadily to p boiled potatoes.
Garnish with sour cream. Makes about 2 quarts. Recipe Source: THE ART
OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books,
Inc. (c) 1958Recipe formatted for MasterCook II by:
Joe Comiskey JPMD44A on 03-09-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp