Cold borscht with egg yolk
Cold borscht with egg yolk Photo by Vered Guttman
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This simple borscht has a gorgeous color and a distinct taste.

You can use the beets for chrein-making, or grate a couple into the cold soup.

Yields 4 cups

Ingredients:

5-6 medium beets, peeled

4 cups water

1 teaspoon table salt

1 tablespoon sugar

2 tablespoons lemon juice

2- 3 egg yolks

Ice cubes

 

Directions:

1.  In a pot arrange the peeled beets in water. Bring to boil over high heat, lower to low heat, cover and cook for about 45 minutes, or until the beets are soft.

2.  Use the beets for making chrein. Mix the beets water with salt, sugar and lemon juice and chill in the fridge for a few hours.

3.  Serve cold over steamed potatoes with sour cream or blend in egg yolks and drink with ice cubes.

For more recipes, check out Food & Wine on Haaretz.com