Borsht

By blum099

Ingredients

• 5 pounds beets
• 2 potatoes
• 5 medium onions
• 2 tablespoons salt
• 1/4 cup freshly squeezed lemon juice
• 4 eggs

Details

Adapted from chabad.org

Preparation

Step 1

Peel beets and grate coarsely. Place into 8 quart pot with water to cover. Add peeled and diced potatoes and onions. Bring to a boil, then lower flame to simmer until soft (approximately 1 hour). Add lemon juice.

Beat eggs well in a second big pot. Pour in borscht in a slow stream, beating constantly to prevent curdling of eggs.

Serve warm or cold. Serves 10.