*  Exported from  MasterCook II  *
 
                                  Borscht
 
 Recipe By     : Annice
 Serving Size  : 8    Preparation Time :0:00
 Categories    : ****                             Jewish
                 Low-Cal                          Low-Fat
                 Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        beets
    1      large         onion
    1      large         garlic clove
    2      quarts        water
    2      teaspoons     salt
    3      tablespoons   sugar -- or more, to taste
      1/4  cup           lemon juice
      1/2  teaspoon      sour salt -- (citric acid)
 
 Wash and peel beets.  Peel onion and garlic.  Put veggies, salt and water in a
 large pot.  Simmer for one hour.  Add sugar, lemon juice and sour salt.  Cook
 an additional half hour.  Cool.  Discard onion and garlic.  Grate beets into
 soup.
                    - - - - - - - - - - - - - - - - - -
 
 Notes: This makes a very thick soup.  If you don't like it that way, don't
 grate in all the beets.
 
 Serving Ideas : Serve chilled with sour cream and boiled potatoes.