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Borsht

Borsht can be served hot or cold; it can be made with meat or meatless. My memories of my mother’s borsht are of eating it cold in the summertime. I see a big bowl full with chunks of cold boiled potatoes and a dollop of sour cream floating on top and maybe a slight sprinkling of chopped fresh chives and chopped cucumber. M-m-m-m!

2 medium yellow onions, sliced
1 clove of garlic, pressed or mashed
2 carrots, sliced
5 or 6 fresh beets, peeled and cut in short, thin strips
1/2 cup tomato paste
juice of 3 lemons
2 T sugar.
1 T salt
1 tsp. pepper

Place all ingredients in a large pot and add 8 cups of water. Bring to a boil. Lower to a simmer, cover loosely and cook about 1 hour or more until beets are tender, occasionally stirring and skimming the surface of the soup. Taste and adjust seasoning. If you want to make it with meat, you can include about 2 lbs. of short ribs or brisket. Cook until meat is tender. Cool and skim off any fat and remove bones before serving. Hot borsht can be thickened by mixing in 3 or 4 egg yolks. You can also garnish your soup with slices of hard cooked egg. Serves 6-8









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