(by Amy Axler)
16-oz. can of beets
salt, pepper, sour salt, and sugar, to taste
1 egg
diced cucumber
chopped green onions
sour cream
Drain beets, reserving juice, and chop.
Pour juice plus 1 1/2 cans water into a saucepan.
Bring liquid to a boil.
Add salt, pepper, sour salt, and sugar, tasting for quantities.
Beat egg in a small bowl, and slowly drip in about 1 c. hot liquid.
Add beets.
Serve with cucumber, green onions, and/or sour cream.
(Read Salad Days, the story that accompanies this recipe.)
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