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 Time30minutes
Cook Time1hour
Total Time1hour30minutes
Servings6People
Ingredients
10large beets, peeled, washed and grated
2 1/2quartswater
1minced onion
3tbsp.sugar
juice of 2 lemons
1garlic cloves, minced
2beaten eggoptional
8small potaoes, boiledoptional
1cupsour creamgarnish
1tsp.Kosher salt
Instructions
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.
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.