ALMOST NAOMI’S BORSCHT
 
 
This traditional borscht 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 sized beets
 1 onion, peeled
 4 cups boiling water
 1/4 cup lemon juice
 2 Tablespoons cider vinegar (adjust to taste)
 3 Tablespoons brown sugar
 
 6 small boiled potatoes
 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 lemon juice, cider vinegar, 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 and a heaping tablespoon of sour cream. Garnish with fresh dill. 
 
 May also be reheated and served as a hot soup. 
 
 
Serves: six