"Do vegetarians eat animal crackers?"--Unknown

Beet Borscht Recipe

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This recipe for Beet Borscht, by , is from Leesa's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leesa Singer

Category:
Category:

Ingredients:  
Ingredients:  
7 c. Water
2 lbs. Beets. Greens discarded and scrubbed
1 Onion, peeled and halved
1/4 c. White Vinegar
1/4 c. Sugar
Salt

For Garnish:
Fresh Dill, chopped
Radishes, sliced
Cucumber, peeled and sliced
Scallions, sliced
Sour Cream

Directions:
Directions:
Place water, beets, onion, sugar and 1 t. salt in a large pot and bring to a boil. Reduce heat, partially cover and simmer until beets are tender and can be easily pierced with a skewer, about 45 minutes.

Transfer beets to a cutting board and let cool slightly. Strain the broth through a fine mesh strainer into a large container. Remove the beet skins. Chop half the beets into large chunks and process with 1 cup of the broth. in a blender or food processor until smooth. Stir into the broth. Grate remaining beets over large holes of box grater and stir into the broth. Season as needed... (I use a little lemon juice and/or sour salt). Cover and chill in refrigerator for at least 1 hours.

Serve in individual bowls. I place all of the garnishes on the table and let everyone customize their own bowl.

To Make Ahead:
Can be prepared, covered and refrigerated (do not add the garnishes) for up to 3 days or frozen for two months. If frozen, thaw fully in the fridge before garnishing.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is so delicious! You will never buy another jar of Borscht again.

 

 

 

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