> Ingredients:

> 1 or 2 quarts of red wine
> 1/2 cup of butter (or whatever fat is currently not politically incorrect)
> reefer leftovers:  onions, green onions, leeks, carrots, cabbage, sauerkraut,  
>  celery, potatoes, tomatoes, etc. 
> 1 pound vanagon-quality beef/cat/coon/etc.
> 1/2 cup brown sugar
> 1/4-1/2 cup vinegar
> liquid of your choice, plus stock/boullion, etc.
> salt and pepper to taste

BEETS, WHERE ARE THE BEETS, call me crazy but due to my 1/2
Ukrainian/Russian heritage, grandma always made borscht primarily
from beets and stock, in fact I though by definition it was beet
soup.  Of course maybe she did it that way because that was
all they had when she left during the Revolution, who knows?

John
ja@coe.wvu.edu
'71 Westy Virginia, '90 Corrado G60