Borschtsoups 5 each beets, peeled 1 1/2 quart water 1 each onion, chopped 1 cup tomato puree 1 tablespoon lemon juice 1 teaspoon sugar 2 each egg 1 cup sour cream 1 single salt 1 single pepper Grate beets and combine with onion and water in a heavy kettle. Bring to a boil; cover and simmer about 45 minutes. Add tomato, lemon juice, salt and pepper. Cook 45 minutes more.Mix the eggs together and stir into soup. Heat but do not boil. Serve hot or cold topped with sour cream. |
