borscht (cold beet soup)

★★★★★ 2 Reviews
hadassah45 avatar
By Esther Hardman
from Hill AFB, UT

True story. I work with a bunch of people that were transferred from Kelly AFB in San Antonio. They are true Texans. I brought some of this soup to work one hot summer day and Artricia ( a lady in her 60's) couldn't get over the taste of this. Everytime I took some to work, I made sure I brought enough for her too. Miss you Articia! At the end of my Mother's life, this is what she asked for most. She had severe dementia, but this would always sooth her.

★★★★★ 2 Reviews
serves 4-6 people
prep time 5 Min
cook time 1 Hr 30 Min

Ingredients For borscht (cold beet soup)

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

How To Make borscht (cold beet soup)

  • 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.

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