Recipe - Ratners Borscht

2 bn Beets; peeled and grated
3 qt Water
2 tablespoon Salt
2 teaspoon Sour salt or
1 md Lemon; juice of
Three fourths cup Sugar
Boiled potato and sour cream
(optional)

From: ltsilver@borg.com (LT Silverman)

Date: Wed, 10 Jul 1996 14:49:57 0400
1. Combine all ingredients in a large kettle. Bring to a boil and simmer
for 20 mins, or until beets are tender. Correct seasonings.

2. Serve hot or cold toped with a boiled potato or sour cream. Serves 810.

JEWISHFOOD digest 250

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.