"Basic" Beet Borscht
- Ready In:
1 Pot of Borscht
- 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)
- Cut off beet greens from the beets but leave about an inch or two of the tops on the beets.
- **Option:mince removed beet tops to add later.
- Scrub the beets well.
- In a large pot, add beets and cover with cold water (about 3/4 full).
- Bring the water to a boil and boil this for about 15-25 minutes until the beets are cooked.
- Remove the beets from the water; save the water from the beets ("beetjuice").
- Remove the skins from the beets.
- Strain the"beet juice" (through a cheese cloth lined sieve) into a pot.
- Peel and grate the onion.
- Grate the beets (can use food processor for grating onion and beets).
- Put the grated onion and beets into the pot with the strained beet juice.
- **Option:you can add the finely chopped/minced beet tops, if you want to use them.
- Bring all to a quick boil.
- Add the salt, lemon juice, pepper (optional), and honey (optional), simmer until the honey has dissolved and all is well heated.
- Serve, garnished with a dollop of sour cream (optional).
Questions & Replies
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This is delicious. My husband and I enjoyed it. Actually it was surprisingly good. I didn't expect much. I've had this recipe printed out for a couple of years and never made it.<br/>I'm growing a lot of beets this year and wanted something new to do with them.<br/><br/>I followed the recipe as written. I think that it's important to follow the directions and add the lemon juice and honey at the end. That really brightens up the dish. It tasted a little bland while it was cooking. <br/><br/>I used the food processor to grate the beets and onions. I didn't use any of the beet tops. I did put a dollop of sour cream on the top. Today when I had the leftover for lunch, I used plain, non-fat yogurt instead of the sour cream. It tasted fine.<br/><br/>I'll be making this recipe again. I'm thinking of serving this to my garden group (five of us) at our monthly get together. I think it would be great with chicken salad or grilled salmon and garlic bread or onion muffins.<br/><br/>Thanks for a great new dish.
my grandma was russian and she did this recipie almost just exactly like that...no other veggies, and no grated chunks....just a nice flavoured puree base.<br/><br/>i think she light have slightly friend the beet or onions or both in a little butter ( not too much) for extra flavouring. and she didnt use honey or lemon, maybs sugar ;)
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