Beet Borscht

I asked mom for grandma’s borsht recipe. Here it is. Sorry some bits are vague. I will try and clear those parts up next time I make this. I do not recall that we ever served it with potatoes. I recall grandma would always serve it with cheese blintzes on the side.

(serve cold)

2 bunches beets (peeled)
2 quarts water
Juice from 2 lemons
2 tablespoons salt
½ cup sugar
1 onion
1 8 oz can peeled tomatoes

Boil for 1 1/2 hours. Cool. Throw onion away. Put some liquid in blender. Add tomatoes
then beets one by one till all are blended. Return to liquid. Strain. Serve with potatoes and
sour cream.

Today I came across another recipe that I’m quite sure my grandmother told me over the phone (because of the inclusion of brand names):

2 9oz Cans (Del Monte) Whole Beets
1 can stewed tomatoes
Drain water from cans. Put in blender to smooth (if it’s too think, add a little V8 or the beet juice from the can)
1/2 lemon
TBSP onion powder
Strain into a bowl.
Mix it all very well and serve with a dollop of sour cream and a sprinkle of parsley flakes. You could add boiled potatoes or matzah bits if you want.

Revision 6/3/2017
I bought two bunches of beets in the farmer’s market. Here is the rough revision:

2 bunches of beets (around 6 beets) – peeled and boiled covered in 1 quart water for an hour and a half
Let cool, then puree them with
1 cup liquid from the  boil
1 28 oz can of whole tomatoes (including liquid)
Juice from 2 lemons
3 TBSP sugar
2 tsp onion powder
1 tsp salt

Serve chilled and topped with sour cream or Greek yogurt. This should serve 4 – 6

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