Recipe - Cold Beet Borscht

1 cn (1lb.) julienne beets
1 sl Fresh white bread; (crusts
removed)
1 tablespoon Lemon juice
One half teaspoon Sugar
One half teaspoon Salt
One fourth teaspoon White pepper

Put in blender and whirl until smooth:

Fold in 1One half cups light cream or 1One half cups buttermilk

Mix with a spoon or spatula. Do not use blender again. Chill and garnish
with slices of cucumber, hardboiled eggs, a dab of sour cream, and a
sprinkle of dill weed.

4 servings
Posted to KitMailbox Digest by Leon & Miriam Posvolsky miriamp@pobox.com
on May 28, 1998