"Basic" Beet Borscht

A very "basic" beet borscht recipe. Posted in reply to a message board request.

• Ready In: 55 mins
• Serves: 6-8
• Yields: 1 Pot of Borscht

Ingredients

• 5  lbs  fresh beets (with the tops on)
•  cold water (to cover the beets by at least 4-6 inches)
• 2 -3  large onions
• 3  tablespoons salt
• 1⁄4-1⁄2 cup lemon juice, depending on taste
•  white pepper (optional/to taste)
• 1⁄4 cup honey (optional)
•  sour cream (optional)

Directions

1. Cut off beet greens from the beets but leave about an inch or two of the tops on the beets.
2. **Option:mince removed beet tops to add later.
3. Scrub the beets well.
4. In a large pot, add beets and cover with cold water (about 3/4 full).
5. Bring the water to a boil and boil this for about 15-25 minutes until the beets are cooked.
6. Remove the beets from the water; save the water from the beets ("beetjuice").
7. Remove the skins from the beets.
8. Strain the"beet juice" (through a cheese cloth lined sieve) into a pot.
9. Peel and grate the onion.
10. Grate the beets (can use food processor for grating onion and beets).
11. Put the grated onion and beets into the pot with the strained beet juice.
12. **Option:you can add the finely chopped/minced beet tops, if you want to use them.
13. Bring all to a quick boil.
14. Add the salt, lemon juice, pepper (optional), and honey (optional), simmer until the honey has dissolved and all is well heated.
15. Serve, garnished with a dollop of sour cream (optional).