Summer Borscht

There are two versions of borscht. Both use beets, but the summer version is served chilled. If you prefer not to use dairy, feel free to leave off the sour cream garnish.

SERVES 4

8 small beets, peeled

1 small onion, chopped

1 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

4 cups water

2 teaspoons sugar

1⁄4 cup lemon juice

1 egg

1 cup sour cream, for garnish

1 cucumber, diced, for garnish

4 red radishes, diced, for garnish

  1. In a large pot, bring the beets, onion, salt, pepper, and water to a boil. Boil for 1 hour.
  2. Add the sugar and lemon juice and simmer for 1⁄2 hour.
  3. Remove the beets and grate half of them. Set aside. Reserve the other half for another recipe. Pour the liquid into a large measuring cup or bowl.
  4. In a separate large bowl, beat the egg until very fluffy. Add about 1⁄4 cup of the cooking liquid to the egg and whisk. Continue adding the soup in a slow stream to the egg, whisking continuously.
  5. Stir in the grated beets.
  6. Chill at least 4 hours or overnight. Ladle into bowls and top with a dollop of sour cream, diced radish, and diced cucumber.