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.
10 beets - peeled & cubed
1½ cup sugar (to taste)
1½ Tbsp salt
4 lemon's juice
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.