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Borscht (Beet Soup)

ethnic, soups

1 lb to 1 1/2 lb beets
1 1/2 teaspoon salt
2 tablespoon sugar
1 commercial sour cream
1 quart water
1/4 teaspoon pepper
1/3 cup lemon juice

1. Wash, scrape and coarsely grate beets. 2. Place beets, water, salt, pepper, sugar and lemon juice in a deep, 2-quart, heat-resistant, non-metallic casserole. 3. Heat, covered, in Microwave Oven 10 to 12 minutes or until beets are tender. 4. Chill soup several hours or overnight. 5. Serve cold, garnished with dollops of sour cream. Serves 8 to 10 From _The New Deluxe Sharp Microwave Oven Cookbook_

Yield: 8 servings

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