Borscht juice

4 cups shredded fresh beets
2 large grated onions
3 teaspoon salt
2 tablespoon honey
1/2 cup lemon juice

Mix beets, onion, salt. Cover and cook over low heat for about 1 to 1 1/4 hours. Stir in honey until dissolved. Slowlyadd lemon juice and stir until thoroughly mixed. Pour into blender and whiz until smooth. Taste and ajust seasoning if desired. Can or freeze if you wish, but serve well chilled with a spoonful of sour cream or yogurt mixed in.

To CAN, heat to boiling and pour into hot sterelized jars, 1-inch headspace. Process pints 30 minutes and quarts 35 minutes in a pressure canner, at 10 pounds pressure.

Yield: about 2 quarts
- Marika