Cut two small beets in strips, cover with water and let cook until
tender, add citric acid (sour salt) and a little sugar to make sweet and
sour, a little salt, and three-quarter cup of sour cream. Serve cold.
Sweet cream may be used and while hot gradually poured over the
well-beaten yolks of two eggs, keeping the soup over the stove and
stirring all the time until thick and smooth. Remove from stove and
serve cold.

BEET SALAD BEETROOT AND MACARONI SALAD facebooktwittergoogle_plusredditpinterestlinkedinmail