** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine the beets, onion, water, and salt in a saucepan.
2. Bring to a boil and cook over medium heat for 1 hour.
3. Add the lemon juice and sugar and cook for 30 minutes.
4. Correct seasoning; the soup may require a little more sugar or lemon juice, depending upon the sweetness of the beets.
5. Beat the eggs in a bowl. Gradually add 3 cups of the soup, beating constantly to prevent curdling.
6. Return this mixture to the balance of the soup, beating steadily.
7. Remove all of the beets from the soup. Grate 5 of the beets and return them to the soup.
8. The remaining beets may be used in a cold salad.
9. Chill the soup, and serve very cold with a spoonful of sour cream in each plate.
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Dietary Notes:
This recipe is a good source of Vitamin C with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Beet, Sulfites, Natural Sweeteners, Fructose Malabsorption, Onion allergies.