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Borscht



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<title>Borscht</title>
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<b>From: </b><a href="mailto:mikeace@ix.netcom.com">Robyn Walton</a><br>
<b>Date: Sat Jan 06 19:33:32 PST 1996</b>

<h3 align=center>Borscht</h3>

<hr>

<b>Ingredients:</b>

<p>
<dl>
<dd>2 (10 oz.) cans beef broth
<dd>1/2 c. dry white wine
<dd>1 c. sour cream
<dd>2 tbsp. fresh dill weed or 1 tbsp. dry dill
<dd>2 tbsp. white wine vinegar
<dd>36 oz. canned beets, drained
<dd>1 1/2 tbsp. horseradish or to taste
<dd>Salt and pepper to taste
<dd>Pinch of sugar
</dl>

<p>
<b>Instructions:</b>

<p>
Puree beets with some of the broth in processor or blender. (May
have to do in batches.) Place beets, remaining broth and wine in
saucepan. Heat slowly and whisk in sour cream. Add salt, pepper,
sugar, vinegar and horseradish. Adjust seasoning to taste. Serve
hot or cold. Garnish with a dollop of sour cream and chopped
parsley.

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