Russian Cookbook

½ cup white vinegar
½ cup white water
50 gr sugar
50 gr salt
½ teasppon pepper
1 cup beetroot, freshly cooked, sliced

In a stainless-steel or enameled pan, combine the vine¬gar, water, sugar, salt and pepper, bring to a boil and boil briskly for 3-5 minutes.

Place the beets in a deep glass jar. Pour the hot marinade over the beets and cool uncovered to room temperature.

Cover the jar and refrigerate overnight, keep the slices moist.

1. Borshch (Recipe #005)
2. Lobio (Red Beans With Herb Dressing)
3. Russian Summer Wine Compote (Krushon)
4. Liver Pate (Pechenochniy pashtet)
5. Borshch (Recipe #007)