*  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.
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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.