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4 medium size beets with tops
1 onion, peeled
4 cup boiling water
1 tablespoon salt
1/2 cup mild vinegar or 1/4 cup lemon juice
3 tablespoons brown sugar (or to taste)
Cut tops from beets 2 inches from the roots. Scrub beets thoroughly; cover
with cold water, and boil 15 minutes or until tender enough to pierce with a
wooden pick. While beets are boiling, wash leaves and chop fine in a wooden
bowl. The stems may be used, too. Strain liquid from beets into a bowl or soup
pot. Slip skins from beets and grate them using a fine grater. Grate onion into
grated beets. Add this to the strained beet juice, boiled water and chopped
beet tops. Add salt and bring to a quick boil. Reduce heat and cook 5 minutes.
Add vinegar sweetened to taste with brown sugar. Cool and chill in closed jars.
Add a boiled potato, 3 tablespoons diced cucumber and 1 heaping tablespoon
sour cream to each bowl just before serving. Use fresh dill for garnish, if
desired.
Variations:
Add 1 hardboiled egg, diced or sliced, to each serving in addition to or in
place of the other garnish;
For a fleishig (meat) borsht, use diced or grated cooked beets with 1 1/2
to 2 pounds brisket of beef. Cook 1 1/2 hours or until meat is tender. Add same
ingredients including tops and seasoning 15 minutes before serving. Thicken
hot borsht by stirring in 1 egg yolk per serving. Add boiled potato. Or substitute
garnish of sliced hardboiled eggs;
Cook 1 cupful diced rhubarb with borsht and omit vinegar or lemon juice;
For a summertime cooler, serve strained meatless beet borsht (with or without
rhubarb), in tall glasses topped with fresh mint after thickening with a little
sour cream;
Make a borsht cocktail by adding sparkling water or lemon soda to strained
chilled borsht.
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