Summer Beet Borscht
- 2 bunches fresh beets, small ones, about 10
- 2 quarts spring water
- 2 teaspoons salt
- Juice of one lemon
- 1 tablespoon or more, to taste, sugar
- Sour Cream
- Hard Cooked eggs, chopped
Simmer beets in water until tender, about 15-20 minutes. Cool slightly and add in salt, lemon juice, sugar and pepper to taste. (You can season it better as it cools and might have to adjust salt or sugar).
Serve with sour cream and chopped hard eggs on the side.
This appetizing, scarlet, chilled soup is the Jewish kitchen's answer to vichyssoise.