Mother's Borscht Recipe

  Russian Soup

10 large beets, peeled and grated
2 1/2 quarts water
1 onion, minced
1 1/2 teaspoons salt
4 tablespoons sugar
3/4 cup lemon juice
2 eggs
1 cup sour cream

Combine beets, water, onion and salt in saucepan. Bring to a boil and cook over low heat for 1 hour. Add sugar and lemon juice. cook 10 minutes and taste to correct seasoning. Beat eggs in a bowl. Gradually add to the soup, stirring steadily to prevent curdling. Chill. Taste for seasoning. You may have to add more sugar and lemon juice--but do it gradually, tasting all of the time. Just before serving stir in sour cream, first adding some of the soup to cream so that it will blend more readily.

Serve with cold cubed boiled potatoes if you like. Garnish with a dab of sour cream and a little sprinkle of fresh dill if it's available-if not, chopped parsley. One country club out here serves this in tall beautiful parfait glasses for luncheons and it's as pretty as it is delicious. If your guests want to drink it, leave out little surprises like the boiled potatoes and the dab of sour cream.

Serves 6

Mother's Borscht

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