Borscht with Sour Cream
From: Joan, North Dakota, USA
Comments: Some borscht include meat, sausages, chicken or duck while others include a mixture of fish and mixed vegetables. Dumplings are sometimes added to borscht.
Some are made with cabbage, but beets always are the main ingredient.
Can either be eaten hot or cold.
Servings: 6
  • 5 large beets, peeled and grated
  • 7 1/2 cups [1.875 L] water
  • 1 onion, chopped
  • 3 1/2 ounces [100 mL] tomato paste
  • 1 tablespoon [15 mL] lemon juice
  • 1 teaspoon [5 mL] salt
  • 6 'turns' gray pepper from the mill
  • 1 teaspoon [5 g] sugar
  • 1 1/4 cups [310 mL] sour cream
  • Beet strips [optional]
  • Over high heat, bring grated beets and water to a boil.
  • Cover and lower heat to minimum; simmer for 45 minutes.
  • Stir in tomato paste, lemon juice, salt, pepper and sugar.
  • Cover and simmer for 45 minutes, over medium heat.
  • Take away from heat.
  • Strain into a soup serving bowl; throw away vegetables.
  • Serve, garnished with a dollop of sour cream and beets strips if desired.