Ukrainian Chilled Clear Borsch
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Time
prep 1:00
total 3:00
Ingredients
| 1 lb. | soup meat with bone | | 8 cups | cold water | | 1 tsp. | salt | | 2 | md. beets, diced | | 1 | md. onion, chopped | | 1 | sm. stalk celery, diced | | 1/2 | sm. carrot, diced | | 2 cups | shredded cabbage | | 1/2 cup | tomato juice | | Chopped parsley, to taste | | 1/4 cup | lemon juice (more or | | less to taste) | | 1/2 clove | garlic, crushed (optional) | | Salt and pepper, to taste | | 2 tbsp. | sugar, to taste (optional) |
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Instructions
Cover the meat with the water, add the salt, bring slowly to a boil, and skim. Cover and simmer for about 1 hour. Add the vegetables and continue simmering for another hour. Pour in the tomato juice. Use enough lemon juice to get the desired tartness. The garlic may or may not be added. Season to taste with salt and pepper. Bring to a boil. If time permits, let the borsch stand for a while to blend the flavors. Strain through a sieve. Serve the clear borsch hot or cold. For a cold borsch, chill it thoroughly and remove all the fat.
Author's Comments
There is nothing as refreshing on a hot summer day as a bowl of chilled
clear borsch. It may also be served hot.
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