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.
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