Wednesday is recipe day at CookingManager.Com.
Today Leah shares her recipe for cold summer beet soup, known as borscht. Of course, it can also be served hot. When she served the soup hot, my mother added cooked potatoes that she always seemed to have around. For cold borscht she added yogurt or sour cream.
My comments are in blue.
Beet Borsch or Borscht
2-3 beets, peeled
2-3 potatoes, peeled and cut in half
1 tablespoon sugar
1-2 teaspoons salt
3-4 tablespoons lemon juice
1 hard-boiled egg per person
Chopped green onion
- Boil beets and potatoes in enough water to cover, until beets are soft when pierced with fork. (It’s preferable to cook beets and potatoes unpeeled and whole, but beets are very dirty. After cooking the peel is easy to remove.)
- Remove beets from the liquid. When they are cool enough, grate by hand or in a food processor and return to soup.
- Season with sugar, salt and lemon juice, adjusting for taste. Chill.
In a separate bowl, mix chopped hard-boiled eggs, cucumbers, green onions, and grated radishes. Season with salt.
To serve, pour soup into bowls and add some egg mixture. You can also add a tablespoon of sour cream (or yogurt).
Thank you, Leah, for sharing your recipe. Readers, if you have variations please share them in the comments.
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