Kati Thompson
P. O. Box 90003
Nashville, TN 37209
(615) 383-3023
Borscht
Yield: 4 to 5 servings
Ingredients:
1 quart water or chicken stock
4 fresh beets, grated
1 cup chopped yellow onion
Salt, to taste
2 teaspoons maple syrup (sugar if you must)
Freshly squeezed lemon juice
Sour cream, for serving
Directions:
- Combine the water, beets, onion, and salt in a large stockpot and bring them to a boil. Cook for 1/2 hour on low heat.
- Stir in the maple syrup and lemon juice. Cook 10 minutes more.
- Serve topped with a dollop of sour cream.
- Some people prefer their borscht chilled. If so, refrigerate about 30 minutes, then serve topped with a dollop of sour cream.