Chilled BEET Borscht
My childhood borscht memories take me back to very hot summer days in Minnesota. I can't remember a summer without borscht. My mom (pictured above) always made sure she prepared the cold soup during the summer months. Beet borscht is a seasonal cold soup, and in my opinion, only desired during the summer months. I'm not saying you can't crave it during the winter months, but I usually plan to make cold beet borscht as least once during the summer months. Making this soup keeps me connected to my roots and family traditions. My kids don't love beets as much as I do, but I am hoping one day they remember the beet borscht being served during the hot summer months! I have been making beet borscht for many many years and still give my mom the award for best, most delicious beet borscht!
2 cups fresh beets, roasted and sliced into matchsticks or cubes
4 potatoes, cooked, peeled and cut into 1 inch pieces
3 whole onions
2 lemons, juiced
1 cup cane sugar, if desired reduce amount
1 tablespoon salt
½ cup sour cream
1. Peel and slice beets. Toss with olive oil and roast in oven for 30 minutes, until tender. Cool and slice into either match sticks or small cubes.
2. Add beets, potatoes, onions, lemon juice and salt to a large stock pot, cover with water and bring to boil. Once boiling, add sugar, reduce heat to a simmer for 1 hour. Reduce heat to low.
3. If desired, remove onion, otherwise leave in the soup.
4. Beat sour cream together with an egg. Add a small amount of liquid to thin sour cream/egg mixture. Blend mixture into stock pot and mix well. Chill and serve with sour cream!