FOR AS LONG AS I CAN REMEMBER, BORSHT WAS (IS) THE DRINK ON PESACH. I WAS LUCKY ENOUGH TO TAKE NOTES ONE YEAR BECAUSE THE OLDER GENERATION HAD NO OFFICIAL "RECIPE". SERVED COLD, IT IS REFRESHING AND STRIKING IN ITS DEEP RICH BEET COLOR.
SERVING/YIELD
24-36
PREP TIME
COOK TIME
LEVEL
Easy
BLESSING
Unknown
RECIPE
#16042
INGREDIENTS
10 beets - peeled & cubed
1½ cup sugar (to taste)
1½ Tbsp salt
4 lemon's juice
4 eggs
Place cubed beets in 8 qt pot (beets will fill 1/3 of pot). Add water to fill the pot. Add 1 TB salt, 1 freshly squeezed lemon's juice & sugar. Cook on low flame for 1 1/2 - 2 hours.
When beets are almost soft, add additional 3 lemon's juice & more sugar if you prefer sweeter taste. (the taste of borsht should be sweet & sour). Cool just until semi lukewarm. In bowl, with a hand beater, mix in 4 eggs very very gently, so as not to create any white foamy bubbles.
Then very slowly, add 1 ladel of beet juice at a time to the egg mixture. Mix constantly with wooden spoon. Keeps for 1 week in glass jar in refrigerator.
Reserve 1 cup of beet liquid before adding to eggs to use for beet salad.
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