Ashkenazi beetroot soup

Ashkenazi beetroot soup

Borscht

By
From
Hazana
Serves
3-4
Photographer
Mowie Kay

There are many variations of this classic Ashkenazi soup. Sometimes the eggs are omitted and the soup is served chilled, with a dollop of sour cream. Other cooks like to add a little grated onion or apple, but in this recipe the soup is thickened with egg yolks and served hot, with boiled or mashed potatoes.

Ingredients

Quantity Ingredient
450g raw beetroots
3 tablespoons lemon juice, or to taste
2-3 teaspoons sugar, to taste
3 egg yolks
salt
freshly ground black pepper
boiled or mashed potatoes, to serve

Method

  1. Peel the beetroots and slice them thinly. Place in a large saucepan with 1 litre water and bring to the boil. Cover and simmer for 30 minutes or until the beetroots are tender and the liquid is dark red. Strain the soup, discarding the beetroots.
  2. Return the soup to the pan and stir in the lemon juice and sugar. Beat the egg yolks in a bowl and gradually add a ladleful of hot soup. Pour the mixture back into the soup and mix well. Heat thoroughly, but do not let the soup boil or it will curdle. Season with salt and pepper, then serve hot with boiled or mashed potatoes.
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