Recipe - Bortsch

1 bn Young beetroot
2 Onions
2 pt Stock
1 teaspoon Yeast extract
1 teaspoon Brown sugar
1 Lemon
Salt
Parsley

Chop the onions and fry gently in a small amount of the stock but do not
brown them. Add the beetroot which you have washed and shredded. Pour in
the rest of the stock and the juice of the lemon, then the yeast extract,
sugar and salt to taste. Simmer for 40 minutes, mash slightly or blend part
of the soup and serve with fresh parsley.

Adapted from "Healthy eating for a new age" by Joyce D'silva.

Posted to fatfree digest by "andy&shell" andy.shell@virgin.net on Dec 1,
1998, converted by MM_Buster v2.0l.