L T T O G E T H E R S M I O S I E T E H N I C H V O C E G M I S V L E P V E A S M S T M O Q L T G X M O R C H T E M D N E O N U E H C I T A N H H Y Y O I P S E U A O T M E E U R T N R A O I P N O E R O C C S R G R H S O T T R I E R O T D E R W R R I E E T H H I O V E A S E A O A O M O T O D U D N V V D L C W S T A D T G C T G S P I S E A H G A E Y H R C E E A D R E H H H A L V E S E H H C R R T F G H S F D E E F D T H O C S E E O I T A I R H T S S D T P S O F E D P N M R R O V T E S O P G N A E I N E E R O T E H G E L E V R Q E W E E T L S E R V E I I D U A P E I I X T V Y S D L E I Y W R W I T H L I N E D O F I L S G N I V R E S W M R E W BORSCH (BEET SOUP) (Word Search Version) Printed from COOKS.COM 6 med. red beets 3 qts. water, to cover 1 tsp. salt 1 lg. onion, finely chopped 1/2 tsp. pepper 1/2 pt. sour cream 3 tbsp. flour 1 c. milk 1 tbsp. vinegar (to taste) Wash red beets thoroughly. Boil in 3 quarts water to cover. Cook until tender. Save water. Peel the red beets and grate. Put beets and onions and salt and pepper into beet water. Mix sour cream, milk and flour together until smooth. Add to beet mixture. Cook slowly. DO NOT BOIL. Add vinegar slowly and taste to see if flavor is correct. Serve with mashed potatoes. Yields 8 servings. |