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Borscht, Beet IV (D, KLP, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Serves: 6

1-1/2 lb. beets
1 tbsp. butter or margarine
1 medium onion, chopped fine
2 stalks celery, chopped fine
1 quart water
3 to 5 tbsp. sugar (or sweetener to taste)
1-1/2 tsp. salt or to taste
Freshly ground pepper to taste
Juice of one lemon (about 3 tbsp.)
2 tbsp. chopped fresh dill
6 small potatoes, peeled
1-1/2 cup sour cream (light is OK)

Preheat oven to 375°F.

Wash beets well and, leaving 1" of stem, wrap individually in foil. Place on baking sheet and roast for about 1-1/2 hours (depending on size of beets) or until tender. Remove from oven and when cool enough to handle, remove skins. Coarsely grate the beets and reserve.

Melt the butter or margarine in a medium saucepan. Add the onion and celery, and sauté over medium heat for 10 minutes, stirring occasionally, until soft and golden. Add water, 3 tablespoons sugar (or sweetener), salt, pepper, lemon juice and dill and bring to a boil. Lower the heat and simmer for 20 minutes.

Strain off 2-1/2 to 3 cups of the beets, onions and celery mixture, leaving some in the pot for texture, and process in the blender until smooth.

Put mixture back in the pot and adjust sugar, lemon juice, salt and pepper to taste. Cool.

When ready to serve, boil potatoes in water until done. Serve cold with a hot potato and dollop of sour cream.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A