Back to Recipes
Basic Cold Borscht
Yuna Wu
31 minutes
6 servings
IntermediateAdapted from "The Molly Golberg Cookbook"
Total Steps
10
Ingredients
7
Tools Needed
4
Related Article
http://myculinarycanvas.com/?p=342Ingredients
- 8 beets beets, washed and peeled
- 1 onion onion, chopped fine
- 2.5 quart water
- 1 tablespoon salt
- 0.25 cup lemon juice
- 2 eggs eggs
- 1 cup sour cream
Instructions
1
Step 1
Combine the beets, onion, water and salt in a saucepan.
2
Step 2
1 hour
Bring to boil and cook over medium heat for 1 hour.
3
Step 3
30 minutes
Add the lemon juice and cook for 30 minutes.
4
Step 4
Correct seasoning; the soup may require more lemon juice depending on how sweet the beets are.
5
Step 5
Beat the eggs in a bowl. Gradually add 3 cups of the soup, beating constantly to prevent curdling.
6
Step 6
Return this mixture to the soup, beating steadily.
7
Step 7
Remove all of the beets from the soup.
8
Step 8
Grate 5 of the beets and return them to the soup.
9
Step 9
The remaining beets may be used in a cold salad.
10
Step 10
Chill the soup and serve very cold with a spoonful of sour cream.
Tools & Equipment
saucepan
bowl
whisk
grater