Borscht

Name: Borscht
Ingredients: Juice of 3 medium-size lemons; 3 tablespoons sugar; 3 eggs; 2 teaspoons salt; 10 cups cold water; 6 medium-size beets, peeled and cut in half; 1 cucumber, peeled, seeded, and diced, for garnish; 1 cup milk; 1 cup sour cream, for garnish

Preparation info

8
or more portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This classic cold soup can begin a many-course European family meal or serve as a cooling luncheon main course year-round.

Ingredients

6 medium-size beets, peeled and cut in half
10 cups cold water
Juice of 3

Soup
Gluten-free

Method

Place the beets in a large heavy pot with the 10 cups cold water and bring to a boil. Reduce the heat and simmer partially covered until the beets are tender, 30 to 40 minutes. Skim foam from the cooking liquid as necessary.
Remove the beets from the cooking liquid with a slotted spoon and cool to room temperature. Grate the beets and return them to the cooking