Borscht - Beet Soup
Author: 
Recipe type: Polish Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • beets - depending on size, 4 medium or 6 small ones
  • 2 quarts water
  • 1½ teaspoons salt
  • 1 tablespoon sugar
  • juice from 1 lemon
  • 8 tablespoon flour
  • 1 cup water
  • 2 egg yokes
  • 1 cup half & half
Instructions
  1. Slice beets ¼" thick. Place beets, salt, sugar, lemon juice and 2 quarts of water in a soup pot. Bring this to a boil and simmer until the beets are tender, about 25 mins. Take beets out of the soup pot.
  2. Mix together 1 cup of water and flour to make a slurry. Pour through a sieve into the beet broth. Discard any flour lumps left in sieve. Simmer 5 minutes which will thicken the soup a little..
  3. Beat egg yokes and half & half in a tall glass or 2 cup pyrex measuring cup. Start tempering the cold egg yolk mixture by adding one spoon at a time of hot soup. After adding 6-8 spoons, add a ladle or two until your container is full. Then pour your tempered mixture through a sieve back into the soup. Cook about 1 minute or so until soup warms up again. Then turn off the heat. Adding small amounts of hot soup into cold egg yolks
  4. helps prevent making scrambled eggs.
Recipe by Culinary Mamas at https://culinarymamas.com/borschtbeetsoup/