Irene's Cold Borscht

Recipe By : Irene Howard

3 Med Size Beets
2 1/2 qt Water
3 Med Potatoes
8 Boiled Eggs
2 Cucumbers
2 Half Sour Deli Pickles
6 Scallions (Green Onions)
Sour Cream

Add beets to water in a large pot and bring to a boil. Cook until done, about 45 minutes. Add salt. Remove pot from stove to cool.

When cooled coarsely grate beets and return to water. Add juice of 1 lemon. Chill in refrigerator overnight.

Coarsely chop boiled potatoes, cucumbers and/or pickles, and scallions. You can use only cucumbers instead of pickles. If you use pickles, be sure to get deli-style, half sour pickles, not regular dill pickles.

Cut the hard boiled eggs in half. Put some chopped potatoes, cucumbers, scallions, and two halves of an egg into individual soup bowls. Add the chilled beets to the bowls. Put a dollop of sour cream into each bowl. Sprinkle with dill and serve.

An original recipe by Irene Howard - Cambridge, MA

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