Borscht (Beet Soup)
Clayton Schmitt, e-mail message to Michael Miller.
Yield: 8 Servings
1 lb. to 1 1/2 lb. beets
1 qt water
1 1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. sugar
1/3 cup lemon juice
commercial sour cream
Wash, scrape and coarsely grate beets. Place beets, water, salt,
pepper, sugar and lemon juice in a deep, 2-quart, heat-resistant,
non-metallic casserole. Heat, covered, in Microwave Oven 10 to 12
minutes or until beets are tender. Chill soup several hours or overnight.
Serve cold, garnished with dollops of sour cream.
From The New Deluxe Sharp Microwave Oven Cookbook
to use any images from the GRHC website may be requested
by contacting Michael