In a message dated 10/10/99 9:41:08 AM Central Daylight Time, Zeftu@xxxxxxx
2 bunches young beets.
2 quarts water
Salt and pepper to taste
juice of 1 lemon
Sugar to taste
Use dark red beets. Wash, peel,and grate. Add to water with salt and
pepper, to taste. Cook until tender. Add lemon juice and about 1 TBL
Cool. Soup should have dintinctly sweet-sour taste. since beets vary in
sugar content, amount of seasonings is added accordingly. Beat eggs
and blend slowly with cooled borcht. May be served hot or ice cold topped
with a tablespoon of FF sour cream. Sliced hard cooked eggs and chopped
cucumber are also used as a garnish. A small sprig of fresh dill added to
beets while cooking enhances flavor.
(I would leave out the raw egg and add the dill)
Borscht Re-do, vegan version
Note: The spelling will vary with the author!
Eggs can be omitted. I remember eating (slurping) borscht as a ruby red soup
with shredded beets. Sour cream was placed on the top as a garnish. It could