Summer needs cold soup. This is an Askenazi speciality. Tasty to eat. Extremely healthy. And the color is amazing. Makes any bowl look beautiful.
BT's Cold Borscht
Ingredients:
2 bunches new beets with green tops
3 eggs
1 cup (250 grams) sour cream
1/2 cup (120 ml) lemon juice
1/2 cup (120 grams) sugar
1 teaspoon salt
1 large potato (optional)
Directions:
Remove any wilted leaves
Wash vegetables thoroughly
Peel and cut beets in eighths
Rough chop greens and stems
Dice potato if using
Put beets and greens into soup pot
Add cold water - about 3/4 the height of the beets in pot.
Cook on medium low flame for 30 minutes
Add potatoes and cook another 15 minutes or until vegetables are tender - about 45 minutes in total
Remove from heat
In a large bowl, beat eggs with sugar and salt. Add sour cream. Incorporate. Add lemon juice and mix
Add liquid from borscht, 1/2 cup (120 ml) at a time and incorporate. This tempers the egg
When all liquid is incorporated, refrigerate for several hours
Serve cold with dill and more sour cream.
Enjoy! !בתיאבון
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