BORSCHT (COLD BEET SOUP)

Borscht (Cold Beet Soup) image

Provided by Esther Hardman

Time 1h35m

Number Of Ingredients 8

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3 lb beets, washed, peeled and halved
1 medium onion, coursely chopped
10 c water
1 Tbsp salt
1/3 c lemon juice, fresh
3 Tbsp sugar
sour cream, for garnish
boiled peeled potato, for garnish (optional)

Steps:

1. In a large pot, combine beets, onion, water and salt. Bring to a boil over high heat. Boil, partially covered for an hour, or until beets are very tender when pricked with a sharp knife.
2. Romove beets with a slotted spoon and slice thinly in julienne strips.Place in a bowl. Remove the onion from cooking liquid. Return the beets and any juice given off of beets to the cooking liquid. Add the lemon juice and the sugar. Return to a simmer and cook for an additional 3o minutes, partially covered. Taste for sweet and sour seasoning, adjusting to please your taste. Refrigerate and chill very well. Serve in a bowl with a dollop of sour cream and add a cold piece of potato if you like.