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Borsch Soup

Cold or hot this soup looks so inviting. And the rich taste of the beets and the savory spiced with a hint of the sugar is pleasing to the palate.
Course Breakfast, Brunch, Lunch
Cuisine Jewish
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 People

Ingredients

  • 10 large beets, peeled, washed and grated
  • 2 1/2 quarts water
  • 1 minced onion
  • 3 tbsp. sugar
  • juice of 2 lemons
  • 1 garlic cloves, minced
  • 2 beaten egg optional
  • 8 small potaoes, boiled optional
  • 1 cup sour cream garnish
  • 1 tsp. Kosher salt

Instructions

  1. Place the beets, water, salt, onions and garlic in a large pot. Bring to a boil, then cook on low heat for 1 hour. Add the lemon and sugar and cook for another 10 minutes.
  2. Remove from heat. At this point if you want to add the egg, do so gradually but stirring constantly. Keep stirring to prevent the egg from curdling. Check seasonings. When cool, refrigerate. Serve cold and add a small potato and a dollop of sour cream.