Cold Borscht Russian Beet Soup Recipe
2 bunches fresh beets
9 c. cold water
6 tbsp. sugar
1 tsp. salt
Juice of 2 medium lemons
4 egg yolks
Wash, trim and peel the beets. Shred them into a saucepan and add the water. Bring to a boil, skim off foam that will form, and simmer, covered, for about 45 minutes or until the beets are very tender. Strain the liquid and reserve the shredded beets or puree the beets in your processor or blender, whichever you prefer.
Stir the sugar, lemon juice and salt into the liquid. Add the beets. Cool slightly. Beat the egg yolks well and pour 2 cups of the partially cooled beet soup gradually into the yolks, stirring constantly. This is to prevent eggs from curdling. Add remaining soup and blend. Adjust seasonings. Chill. When ready to serve, ladle the soup into bowls and top with a dollop of sour cream.
See glossary for recipe ingredients you’re not familiar with.
Serves 8 – 10.