BORSCHT

INGREDIENTS
8  to 12 nice sized beets
2 nice sized sugar beets
2 cups white sugar or white cane sugar
Salt and pepper to taste
A bunch of nice sized leeks
1 onion
METHOD
Bring 8 to 10 cups of water to a boil. 
Blanch and peel beets; add to the boiling water.
dice everything else up and add to pot with sugar. 
Add salt and pepper to taste. 
Cover and simmer for 2 to 3 hours, stirring constantly. 
When it turns a nice beety color and the beets are all soft,
take them out and run them through the food processor to mash. 
Put all ingredients back into the pot and simmer another hour to an hour and a half.  
Pull it off and let it cool. 
When it is cool enough, pour it into glass canning jars. 
Store in the refrigerator until completely cold.
Serve hot or cold with boiled potato and sour cream,
or with boiled potato, cucumber, leeks, and sour cream,
or with just sour cream. 
Submitted by Meriam Nagel 
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Posted on July 18, 2011, in July, 2011, Ram's Horn, Recipe. Bookmark the permalink. Leave a comment.

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