Basic Cold Borscht
By: Yuna Wu
Published: Thursday, December 10, 2009 - 4:33pm

Ingredients




8 beets, washed and peepled
1 onion, chopped fine
2 1/2 quarts water
1 tablespoon salt
1/4 cup lemon juice
2 eggs
1 cup sour cream

Preparation

1 Combine teh beets, onion, water and salt in a saucepan. 2 Bring to boil and cook over medium heat for 1 hour. 3 Add the lemon juice and cook for 30 minutes. 4 Correct seasoning; the soup may require more lemon juice depending on how sweet the beets are. 5 Beat the eggs in a bowl.  Gradually add 3 cups of the soup, beating constantly to prevent curdling. 6 Return this mixture to the soup, beating steadily. 7 Remove all of the beets from teh soup. 8 Grate 5 of the beets and return them to the soup. 9 The remaining beets may be used in a cold salad. 10 Chill the soup and serve very cold with a spoonful of sour cream.

About


Adapted from "The Molly Golberg Cookbook"