Old Bear’s Recipe of the Month

September 1997

Almost Naomi’s Borsht

This traditional borsht is based upon an old family recipe modified slightly by a contemporary culinary technician. It still has the heart of the old country but the convenience of standardized measurement.

4 medium size beets

1 medium size onion, peeled

4 cups boiling water

1/4 cup lemon juice

2 Tablespoons cider vinegar

3 Tablespoons brown sugar

6 small potatoes, boiled

1/2 pint sour cream

fresh dill

Cut tops from beets about two inches from the roots.

Scrub beets thoroughly, place in a cooking pot with sufficient cold water to cover beets. Boil for 15 minutes or until tender enough to pierce with a toothpick.

While beets are boiling, wash leaves and chop fine in a wooden bowl. The stems may be used, too. Strain the liquid from the boiled beets into a bowl or soup pot. Slip skins from beets and chop the beets reasonably fine. Do not grate the beets. Chop the onion fine and add to the beets.

Add this mixture to the strained beet juice, boiling water and chopped beet tops. Add salt and bring to a quick boil.

Reduce heat and cook five minutes. Add vinegar and lemon juice, and sweeten to taste with brown sugar.

Cool and chill covered in refrigerator overnight.

To serve, add a small boiled potato to each soup bowl, a heaping tablespoon of sour cream, and garnish with fresh dill.

May also be reheated and served as a hot soup.

Serves: six