Cold Beet Borscht

Cold Beet Borscht

Cold Beet Borscht

Cold Beet Borscht.

Cold Beet Borscht Ingredients:

• 2 bunches recent beets
• 9 c. cold water
• 6 tbsp. sugar
• 1 tsp. salt
• Juice of two med. lemons
• 4 egg yolks
• Sour cream

Cold Beet Borscht Steps:

1. Wash, trim and peel the beets. Shred them into a saucepan and add the water. Bring to a boil, skim off foam which will type, and simmer, covered, for regarding forty five minutes or till the beets are terribly tender. Strain the liquid and reserve the shredded beets or puree the beets in your processor or blender, whichever you favor.
2. Stir the sugar, lemon juice and salt into the liquid. Add the beets. Cool slightly. Beat the egg yolks well and pour two cups of the partially cooled beet soup gradually into the yolks, stirring constantly. this is often to stop eggs from curdling. Add remaining soup and mix. modify seasonings. Chill. When able to serve, ladle the soup into bowls and high with a dollop of bitter cream. Serves 8-10.

This is in all probability Russia's best known soup. There are as several variations of this beet soup (hot, cold, with or while not meat, etc.) as there are cooks. This recipe is ideal for a summer brunch, luncheon or dinner.