Quick Borscht

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this oldie but goodie:

A couple in London won twenty-million pounds in the lottery.
They immediately set out to begin a life of luxury. They bought
a magnificent mansion in Knightsbridge and surrounded
themselves with all the material wealth imaginable. They decided
to hire a butler. They found the perfect butler through an agency,
very proper and very British, and brought him back to their home.
The day after his arrival, he was instructed to set up the dining
table for four, as they were inviting the Cohens to lunch. The
couple then left the house to do some shopping. When they
returned, they found the table set for six. Perplexed, they asked
the butler why it was set for six when they had expressly asked
him to set it for four. The butler replied, "The Cohens telephoned
and said they were bringing the Blintzes."

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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 Wed Dec 1 08:29:38 2010