Favorite Borscht
Favorite Borscht recipe
Yield
6 servingsPrep
15 minCook
1½Ready
1⅔Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 |
beets
peeled |
*
|
|
| 1 ½ | quarts |
water
|
*
|
| 1 |
onions
chopped |
*
|
|
| 1 | cup |
tomato purée (passata)
|
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
|
salt
|
*
|
||
|
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
beets
peeled |
*
|
| 1.5 | quarts |
water
|
*
|
| 1 | each |
onions
chopped |
*
|
| 237 | ml |
tomato purée (passata)
|
*
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
sugar
|
|
| 2 | each |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Grate beets and combine with onion and water in a heavy kettle. Bring to a boil; cover and simmer about 45 minutes.
Add tomato, lemon juice, salt and pepper. Cook 45 minutes more. Mix the eggs together and stir into soup. Heat but do not boil.
Serve hot or cold topped with sour cream.
