Borscht
Traditional Polish soup

1 1/2 lbs. fresh beets
1 tsp salt
2 qts. meat broth or beef broth
2 Tblsp. vinegar
pinch of ground black pepper
lemon juice
sugar
chopped fresh dill or parsley

Scrub and rinse beets clean ; rinse with cold water. Leave roots, 1 to 2 inches stem, and skin intact.
Place whole washed beets in large saucepan. Add salt and enough cold water to cover. Bring to a boil
over high heat. Cover with a tight-fitting lid; reduce heat to a med-low. Cook 1 hour or until tender.
Remove beets from liquid. Let cool, then peel. Heat broth or bouillion in a large saucepan. Slice or
grate beets ; add to broth or bouillion. Simmer; uncovered, over low heat for 30 minutes. Stir vinegar and pepper into beet mixture. Season with lemon juice and sugar to taste. Simmer over low heat 1 hour; do not boil. Strain into a serving tureen. Serve steaming hot. Garnish with dill or parsley. Makes 6 servings.