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Ellen's Borsht Recipe

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This recipe for Ellen's Borsht, by , is from The Plack Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Plack
Added: Tuesday, February 15, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 beets with tops
1 onion
5 or 6 cloves of garlic
water
salt and pepper to taste
juice of 1 or 2 lemons
sour cream or plain yogurt

Directions:
Directions:
Buy beets with tops on them. Clean and cut up beet portion into 1/2" cubes. Cut stems into 1" pieces. Cut leaves into 1" strips and set aside. Put beets, stems, and chopped onions into a soup pot. Cover with water and start to boil. Boil for 45ish minutes adding water if it cooks down a lot. When the water is very red and has a good flavor, add salt, pepper, and lemon to taste. Add in the beet leaves and let them wilt in the hot pot. Serve with a couple of tablespoons of sour cream in each bowl. Use plain yogurt as a low fat version of the sour cream. If you want the flavor to be really lemony, add in the juice of 1/4 lemon to each bowl as you serve, instead of the whole pot.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
60 min
Personal Notes:
Personal Notes:
I don't add in a lot of salt, as I like the sweet taste of this version of Borsht. You can also replace the salt with a bullion cube. Mom gave me this recipe a couple of months after I got married.

 

 

 

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