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3 bunches (1 1/2 lbs. each) beets
1 med. onion, sliced
1 tbsp. vegetable oil
1 green apple, cored and chopped
Trim tops from beets leaving a 1 inch piece of stem. Place in large saucepan
with 2 quarts cold water and salt to taste. Bring to boil; reduce heat, cover
and simmer about 30 minutes until beets are fork tender. Cool 10 minutes.
Drain; reserving 6 cups beef liquid. Peel beets and cut into 1/2 inch cubes.
In large saucepan over medium heat, cook onion in oil until lightly browned and
tender, 10 minutes. Add cubed beets, reserved beet liquid and apples. Bring to
boil; simmer 3 to 4 minutes until apples are tender. To serve, ladle soup into
bowls. Dollop with sour cream; garnish with apple slices.



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