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Cooked by: Chef / Holiday: Christmas / Last Modified: 10/28/2008 / Number of Servings: 8 |
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Directions: Drain beetsm reserving liquid. Set beets aside. In a large saucepan
combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns
and salt. Bring to a boil. Cover, reduce heat and simmer 15 minutes.
Remove vsegetables and seasonings with a slotted spoon. Stir in reserved
diced beets, lemon juice and sugar. Continue cooking 10 minutes or until
heated through. Serve topped with sour cream and/or dill sprigs. Makes 8
servings.
| Ingredients:
32 Ounce(s) Beets, diced canned
3 Cup(s) Water
1 Celery stalk
1 Carrot, quartered
1 Bay leaf
1 Garlic clove, peeled
1/4 Teaspoon(s) Peppercorns, whole
1/4 Teaspoon(s) Salt
1 Tablespoon(s) Lemon juice
1 Teaspoon(s) Sugar
1 Dairy sour cream |
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