Let’s cook borscht together
delicious borscht with seasoning from TM IRIS
Ingredients
- 2 bunches beets (approximately 8 beets in all)
- 1 onion
- cold water
- 2 quarts boiling water
- 1 tsp salt (optional)
- 2 eggs
- 2 TBSP honey
- ¼ cup lemon juice
Instructions
- Cut the tops off about 2 inches above the beets. Reserve the tops for later use. (Be sure to do this before scrubbing them.)
- After scrubbing carefully, place the beets in a pot, cover with cold water, and cook for 15 minutes or until fork-tender.
- Meanwhile, wash the beet leaves very carefully and chop them fine. Be sure to include the stems: they have good nutrients that shouldn’t be wasted.
- When the beets are cooked, drain the liquid into a soup pot.
- Slip the skins from the beets and discard; then grate the beets into a bowl.
- Grate the onion into the grated beets and add this to the liquid in which the beets were cooked.
- Add the chopped beet tops and the boiling water.
- Add salt if you wish, and bring to a boil; then reduce and simmer for 5 minutes.
- Beat the eggs in a bowl.
- Add the honey and lemon juice.
- Stir a little of the hot liquid from the borscht into the eggs.
- Mix it up quickly so the egg doesn’t cook.
- Pour this mixture into the soup pot and – you’ve got borscht.
- Serve cold, optionally with a spoonful of sour cream or yogurt, or hot (with a boiled potato – not SCD compliant!).