BORSCHT

"This soup is best if thick. May be eaten warm. Freezes well. I like College Inn culinary broth with wine and herbs. Cook eggs for deviled eggs in beet juice. They take on a new look."

4 to 5 small fresh beets

2 small leeks or 1 large

1 medium cabbage

1 lemon

1 large clove of elephant garlic

Salt and sugar to taste

Wash beets well; leave roots and ½-inch of tops in place. Cover and cook in water until tender. Save some of the liquid. Peel and quarter the beets. In chicken broth to cover, combine:

White part of leeks

¼ of cabbage, white part only

¼ of lemon w/skin on

Simmer until tender. Blend all vegetables, 1 c. at a time, in blender. Soup will be thick. Thin as desired with reserved beet liquid. Add:

1 tsp. salt

1 Tbs. sugar

Serve cold with dab of sour cream and/or sliced cucumber.

TIPS: Leave roots and ½-inch of tops on beets while cooking to prevent bleeding and loss of flavor. Freeze green part o...