Christmas Borscht

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 for 15 minutes. Remove vegetables and seasonings with a slotted spoon. Stir in reserved diced beets, lemon juice and sugar. Continue cooking for 10 minutes or until heated through. Serve topped with sour cream and/or dill sprigs. Makes 8 servings. Tops Grocery Store Ad flyer. November 12, 1991 ‘Polish Christmas Eve’ Posted by Jean Cody. Courtesy of Fred Peters. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008