Hot Beet Borscht

Hot Beet Borscht                                                    Serves 6 – 8

Borscht is an old-world favorite.  It can be served hot or cold. During the winter we prefer the borscht nice and hot.  However, this is an equally refreshing cold soup for summer.


  • 4 large beets with tops (tops/greens optional)
  • 1 medium onion, thinly sliced, slices quartered
  • 1 t. salt
  • 2 cloves garlic, minced
  • Juice of 1 lemon, rinds reserved
  • 3 quarts (3 liters) water
  • 1 lb.(453 gr) unpeeled potatoes, cut into bite-size pieces
  • 1 T. light vinegar (rice or apple cider)
  • Salt to taste
  • Date sugar, dehydrated maple sugar or maple syrup to taste, starting with 1 or 2 t.
  • Lemon juice to taste


  1. Cut off beet greens.  Wash, chop, and set aside.  Peel beets, coarsely shred in food processor or with hand grater, and put them into a stock pot.
  2. Add onion, salt, garlic, lemon, and water to stock pot including reserved lemon rinds. Cover and bring to a boil over high heat.  Turn heat down to medium, and simmer gently for about 20 – 25 minutes.
  3. Add potatoes and vinegar to stock pot along with reserved beet greens.  Cook 8 – 10 minutes on medium-high heat or until potatoes are soft.
  4. Adjust seasonings with salt, date sugar, and lemon juice.  Borscht should have a sweet and sour flavor.  Since everyone’s palate is just a little different, it may take a some playing with the salt, date sugar, and lemon juice to reach that perfect balance of flavor.  Your palate will be your guide.
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