Borsch Beets With Sour Cream **** 2/95

Categories:
beets, vegetables

1 can 15 oz. beets
1 cup carrots; sliced 1/4 inch
3 tablespoon butter
1 tablespoon dried chives
1/2 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
1 sour cream

Cook carrots in water until crisp tender. About eight to ten minutes. Cut beets into 1/2 inch cubes and put into a saucepan with the butter and remaining ingredients except the sour cream. Cook until heated through. Serve with a dollop of sour cream.

Yield: 4 servings