Entrees: Beetroot Borsch
By Eliana
Related to: General,
Here is the Beetroot
Borsch following the Cabbage Borsch. It´s the same story -- the
same people who did it in the past, and today. The only different thing
is that my grandmother´s original recipe didn't use apple,
that, my mother added to it" - Eliana Aizim
1.5 liter of water
salt
2 medium size beetroots (regular beets, in the US), peel, cut in pieces
1 onion, peel, cut in pieces
1 carrot, peel, cut in pieces
1 apple, peel, remove seeds, cut in pieces
pepper, sugar, lemon juice
sour cream
Put the water and salt in the saucepan and when it´s boiling, add
the vegetables and the apple.
Cover the saucepan and cook for one hour, in low temperature.
Let it cool, and put everything from the saucepan into the electric blender,
adding pepper, sugar and lemon juice. It´s easier to precess if
you divide in two portions.
Put everything back into the sauce pan for a quick cooking, but do not
let it boil.
Let it cool and take it to the refrigerator for at least four hours,
or more.
Serve it very cool.
Put the sour cream on the table, so that each person will serve for him
or herself a tablespoon of sour cream.
