Quick Borscht

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             FOOD FUNNY
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Thanks to Anna Welander for this groaner:

A couple of clams were eating chocolate bars while two fish watched.
"Did you see that?" one fish said, as the clams finished their treat.
"They didn't offer us a single bite!"

"What did you expect?" asked the other fish, "They're two shellfish."

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             TODAY'S RECIPE
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This quick fat-free version of borscht is similar to those found in New
York delis, which is to say that it's a far cry from the traditional
Russian borscht. Whether you serve it hot or cold, a dollop of sour
cream is absolutely de rigueur.

Quick Borscht

3 cups (750 ml) vegetable stock or water
1 lb (450 g) beets, peeled and diced
1 large carrot, peeled and diced
1-3 cloves garlic, finely chopped
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste
Sour cream for garnish (optional)
Chopped fresh dill for garnish (optional)

Combine the vegetable stock, beets, carrot, and garlic in a pot and
bring to a boil over high heat. Reduce the heat and simmer until the
beets are tender, about 10 minutes. Stir in the lemon juice, salt, and
pepper. Puree in an electric blender or food processor if desired, and
serve hot or cold garnished with a dollop of sour cream and a sprinkling of dill.
Serves 4 to 6.
Received on Mon Mar 24 18:55:17 2008