Recipe: Christmas Borscht (using canned beets)

CHRISTMAS BORSCHT

2 cans (16 oz each) diced beets
3 cups water
1 celery stalk
1 carrot, quartered
1 bay leaf
1 garlic clove
1/4 tsp whole peppercorns
1/4 tsp salt
1 tbsp lemon juice
1 tsp sugar
Dairy sour cream or dill sprigs (for serving)

Drain beets 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 vegetables 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
Source: Tops Grocery Store Ad flyer: "A Polish Christmas Eve", November 12, 1991