|
|
|
2 cans whole beets, drained and shredded 1 Tbsp. grated onion 2 Tbsp. fresh dill 2 beef bouillon cubes 1/2 c. hot water 1 pt. sour cream 1 tsp. vinegar celery salt and salt and pepper to taste Put beets in a large bowl and add onion and dill. Dissolve beef bouillon cubes in hot water. Add sour cream. If you want thicker, add 1/2 pint more. Add vinegar. If not tart enough, add more. Add celery salt and salt and pepper to taste. Yields 8 servings. This can be served hot or cold. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |