Borscht
Ingredients:
6 large
beetroot, peeled & grated
9 cups (2 1/4
litres) water
6 teaspoons
caster sugar
1/2 cup lemon
juice
3 eggs
Sour cream
Salt & pepper
Method:
Add beetroot,
water & sugar in a pan & stir over a low heat
until sugar has dissolved.
Cover &
simmer for 30 minutes, skimming the surface
occasionally.
Add lemon
juice & simmer uncovered for a further 10
minutes.
Remove pan
from heat.
Whisk eggs in
a bowl & gradually pour into the beetroot
mixture, whisking constantly to prevent
curdling.
Add salt &
pepper to taste.
Allow to
cool, cover & refrigerate until cold.
Serve borscht
with a dollop of sour cream.
Serve with:
Dollop onto steak or baked potatoes.
