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home > recipes > soups > basic beet borscht
from New York, USA 1 bunch beets ( about 4 medium ) 5 cups water 1 tsp citric acid ( sour salt ) Fresh lemon juice or white vinegar white granulated sugar powdered chicken bouillon to taste salt and pepper to taste Sour cream Hot boiled potato Chopped chives Cut stems/leaves off beets but leave on skins and cover with water ( add a splash of vinegar so beets remain red ) and cook about an hour until tender. Drain and peel off skins ( slips off easily ) under running cold water. Coarse shred beets by hand into a soup pot. Cover with the 5 cups of water. Add citric acid, vinegar ( or lemon juice ) along with sugar to make a sweet and sour taste as desired. Add a bit of powdered chicken bouillon if desired. Normally equal quantities of sweet and sour OR 1 part sugar to 1/2 part sour should give the desired taste you want. Heat and stir to dissolve sugar and let soup simmer a few minutes to blend flavors. Remove from heat and cool and chill well. To serve one may stir in some sour cream into the soup ( it becomes a vivid pink!!) or just dollop sour cream onto individual portions. Sometimes a hot boiled potato is placed into the cold soup too. Either way, sprinkle with chives. Serves 4 to 6. Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/

Basic Beet Borscht


average rating = 5 stars(5.00002 comments available)
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Recipe Alert Most Popular Recipes Photo
(posted May 8, 2002)

from
New York, USA

1 bunch beets ( about 4 medium )
5 cups water
1 tsp
citric acid ( sour salt )
Fresh
lemon juice or white vinegar
white
granulated
sugar
powdered
chicken bouillon to taste
salt and pepper to taste
Sour cream
Hot boiled potato
Chopped chives

Cut stems/leaves
off beets but leave on skins and cover with water ( add a splash of vinegar so beets remain red ) and cook about an hour until tender. Drain and peel off skins ( slips off easily ) under running cold water. Coarse shred beets by hand into a soup
pot. Cover with the 5 cups of water. Add citric acid, vinegar ( or lemon juice ) along with sugar to make a sweet and sour taste as desired. Add a bit of powdered chicken bouillon if desired.
Normally equal quantities of
sweet and
sour OR 1 part sugar to 1/2 part sour should give the desired taste you want.
Heat and stir to
dissolve sugar and let soup simmer a few minutes to blend flavors. Remove from heat and cool and chill well.
To serve one may stir in some
sour cream into the soup ( it becomes a vivid pink!!) or just dollop sour cream onto individual portions.
Sometimes a
hot boiled potato is placed into the cold soup too. Either way, sprinkle with chives. Serves 4 to 6.

Visit Joan and Larry's Homepage
Home of: Joan's
Baking and Culinary Adventures
http://www.pipeline.com/~rosskat/



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+2 comments


from Newton, Ma 02461, United States wrote:3  0

This is the very best; even better than my mother's.
5 starsAugust 22, 2006


from Oakland, CA, United States wrote:9  4

Hands down the best Borscht recipe I've yet to find on the web. I'll give it a go. Thanks for sharing.
5 starsMay 27, 2003


 
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