Mama Leah's Jewish Kitchen Cold Beet Borscht

Recipe by Viking Knitter
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READY IN: 6hrs 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil water in stock pot.
  • To prepare beets: Wash beets well, scrubbing away dirt and sand.
  • Trim the root and stem ends and discard.
  • Cut in large (2-3 inch) slices.
  • Add to water: beets, onion, lemon juice, salt, and sugar.
  • Boil 1 hour, let beets cool and peel.
  • Chop coarsely in food processor, and return to broth.
  • Place pot in refrigerator until cold.
  • 1/2 hour before serving: boil and peel potatoes, drain and place one in each serving bowl.
  • Ladle cold borscht over hot potatoes and serve with sour cream on the side.
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