Cold Borscht
By: Anonymous
Published: Thursday, February 11, 2010 - 7:52pm

Ingredients




8 Beets, washed and peeled
1 Onion, chopped fine
1 quart Water
1 tablespoon Salt
1/3 cup Lemon juice
3 tablespoons Sugar
2 Eggs
1 cup Sour cream

Preparation

1 Combine the beets, onion, water, and salt in a saucepan. Bring to a boil and cook over medium heat for 1 hour. Add the lemon juice and sugar and cook for 30 minutes. Correct seasongin; the soup may require a little more sugar or lemon juice, depending upon the sweetness of the beets. Beat the eggs in a bowl. Gradually add 3 cups of the soup, beating constantly to prevent curdling. Return this mixture to the balance of the soup, beating steadily. Remove all of the beets from the soup. Grate 5 of the beets and return them to the soup. The remaining beets may be used in a cold salad. 2 Chill the soup, and serve very cold with a spoonful of sour cream in each plate. 3 Note: If a very thick soup is desired, place the remaining beets in an electric blender with 2 cups of the soup, and run the machine until the mixture is smooth. Add the mixture to the soup.