Cold Borscht

July 2, 2007

Cold Borscht

Liz Kennedy, Tucson CSA

2 quarts of water
8 large beets
½ cup sugar
1 big onion
1 tablespoon salt (or less if you don’t like a lot of salt, my father did but I don’t)
juice of 4 lemons, or less depending on the size
sour cream or light sour cream.

Bring water to boil. Add remaining ingredients except for the sour cream. Simmer for 1 hour or until beets are very tender. Discard the onion. Peel beets and put them into a blender of food processor. Pour the cooking liquid in and blend (I find I need to do it in several batches). My Dad would mix two
teaspoons of sour cream during the blending process.. But I don’t. I prefer to add a tablespoon of sour cream in each bowl when I serve it. Each diner can mix in his/her sour cream. In any case serve cold for lunch or as a first course for dinner. You won’t believe how it will cool you down.

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