Cold Borsch

Recipe Ingredients

10 tablespoons	150ml	Beets - peeled and grated (large)
2 1/2		Water
1		Onion - minced
2 1/2 teaspoons	12ml	Salt
2 tablespoons	30ml	Sugar
1/4 cup	59ml	Lemon juice
2		Eggs
1 cup	237ml	Sour cream

Recipe Instructions

Combine the beets, water, onion and salt in a saucepan. Bring to a boil and cook over low heat 1 hour. Add sugar and lemon juice. Cook 10 minutes and taste to correct seasoning.

Beat the eggs in a bowl. Gradually add the soup, stirring steadily to prevent curdling. Chill and serve with boiled potatoes. Garnish with sour cream. Makes about 2 quarts.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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