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
- 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.
- 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.
- 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.
- 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.