2 10-oz cans beef broth
1 cup water
1 teaspoon sugar
dash of garlic powder
1/2 cup red table wine
2 1-lb cans red beets
1 tablespoon lemon juice
1/8 teaspoon pepper
salt to taste
Servings: 6
Dilute the broth using the juice from the red beets instead of water. Put aside the beets for other uses. Add 1 cup water. Cook the barshch for 5 minutes. Season. Add wine. Serve in cups with Patties.
Servings: 6
1 cup water
1 teaspoon sugar
dash of garlic powder
1/2 cup red table wine
2 1-lb cans red beets
1 tablespoon lemon juice
1/8 teaspoon pepper
salt to taste
Servings: 6
Dilute the broth using the juice from the red beets instead of water. Put aside the beets for other uses. Add 1 cup water. Cook the barshch for 5 minutes. Season. Add wine. Serve in cups with Patties.
Servings: 6
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