Recipe

Old Fashioned Beet Borscht Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 3 months ago European way our family makes this sweet and sour soup, served cold or hot portions. It's easy and wonderful ! Prep:30m Cook:15m Servings:6	Midgelet
	borscht soups beets

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jenniferby

Ingredients

1 bunch beets ( about 4 medium )

5 cups water

1 tsp citric acid ( sour salt )

Fresh lemon juice or white vinegar

white granulated sugar

powdered chicken bouillon to taste

salt and pepper to taste

Sour cream

Hot boiled potato

Chopped chives

Directions

Cut stems/leaves off beets but leave on skins and cover with water ( add a splash of vinegar so beets remain red ) and cook about an hour until tender.

Drain and peel off skins ( slips off easily ) under running cold water.

Coarse shred beets by hand into a soup pot.

Cover with the 5 cups of water. Add citric acid, vinegar ( or lemon juice ) along with sugar to make a sweet and sour taste as desired.

Add a bit of powdered chicken bouillon if desired.

Normally equal quantities of sweet and sour OR 1 part sugar to 1/2 part sour should give the desired taste you want.

Heat and stir to dissolve sugar and let soup simmer a few minutes to blend flavors.

Remove from heat and cool and chill well.

To serve one may stir in some sour cream into the soup ( it becomes a vivid pink!!) or just dollop sour cream onto individual portions

Or garnish with chopped chives sour cream, or perhaps a hot boiled potato into the cold soup!

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