Borscht (Cold Beet Soup)
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.
- 3 lb
- beets, washed, peeled and halved
- 1 medium
- 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)
- 1In 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.
- 2Romove 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.