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Ellen's Borsht Recipe

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This recipe for Ellen's Borsht is from The Plack Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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