2 bunches of beets (about 2–1/4 pounds including greens)
1 medium onion
1 TBL sugar
sour salt (citric acid), or a lemon
16 oz container of sour cream
Peel and cut into largish dice (3/8– to 1/2-inch on a side)
- 2 bunches of beets
Measure the volume (about 6 cups in my case) and place in a soup pot. Note: the beets in this batch weighed about 800g after peeling. Add
- 1 medium onion (150g), minced finely
- 6 cups water (actually, it should match the volume of the beets)
Bring to a boil and then start a timer for 15 minutes. Check whether the beets are cooked; they should be soft enough to chew but not mushy. If they need a few more minutes, cook a little longer. Turn off the heat and remove any scum that collects at the top of the pot. Add
- 1 tsp salt
- 1 TBL sugar
- 1/4 tsp sour salt (citric acid) or 3-4 TBL of lemon juice
Let stand to cool for 30 minutes. Place half the beets and some liquid in the jar of a blender. Run until fully pureed. Return to pot. In the jar of the blender combine
- 3/4 cup (roughly) sour cream
about a cup of liquid from the soup. Process until smooth and pour back into soup pot. Stir and adjust any seasonings as needed. Chill in refrigerator.
My mother would make borscht (with a slightly different recipe) and only add the sour cream just before serving. This allowed her to freeze the soup and serve it at a later time. I do it this way because the sour cream blends thoroughly in the blender and it’s already in use when I’m making the soup. I haven’t frozen this, but I can’t imagine any reason it would fail.
My mother would garnish this with diced boiled potatoes, diced cucumber or diced hard-boiled eggs. I didn’t ever develop a taste for any of these additions.