INGREDIENTS

INSTRUCTIONS

Combine the beets, onion, water, and salt in a saucepan. Bring to a boil
and cook over medium heat for 1 hour. Add the lemon juice and sugar and
cook for 30 minutes. Correct seasongin; the soup may require a little more
sugar or lemon juice, depending upon the sweetness of the beets. Beat the
eggs in a bowl. Gradually add 3 cups of the soup, beating constantly to
prevent curdling. Return this mixture to the balance of the soup, beating
steadily. Remove all of the beets from the soup. Grate 5 of the beets and
return them to the soup. The remaining beets may be used in a cold salad.
Chill the soup, and serve very cold with a spoonful of sour cream in each
plate. Note: If a very thick soup is desired, place the remaining beets in
an electric blender with 2 cups of the soup, and run the machine until the
mixture is smooth. Add the mixture to the soup.
These recipes are from the Molly Goldberg Jewish Cookbook. I leave off the
eggs in the hot borscht recipe Posted to JEWISH-FOOD digest V97 #234 by
Minelle Paloff <cen17268@centuryinter.net> on Sep 02, 1997

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