On a Hot Night, Cool Food

This is a Molly Goldberg recipe and I have been cooking her stuff for years. This is reliable.

Cold Beet Borscht

* 8 beets, washed and peeled
* 1 onion, chopped fine
* 2 1/2 quarts water
* 1 tablespoon salt
* 1/3 cup lemon juice
* 3 tablespoons sugar
* 2 eggs
* 1 cup sour cream

Combine the beets, onion, water, and salt in a saucepan. Bring to a boil and cook over medium heat for 1 hour. Add the lemon juice and sugar and cook for 30 minutes. Correct seasoning; the soup may require a little more sugar or lemon juice, depending upon the sweetness of the beets. Beat the eggs in a bowl. Gradually add 3 cups of the soup, beating constantly to prevent curdling. Return this mixture to the balance of the soup, beating steadily. Remove all of the beets from the soup. Grate 5 of the beets and return them to the soup. The remaining beets may be used in a cold salad. Chill the soup, and serve very cold with a spoonful of sour cream in each plate.

NOTE: If a very thick soup is desired, place the remaining beets in an electric blender with 2 cups of the soup, and run the machine until the mixture is smooth. Add the mixture to the soup. I prefer it clear and cold with the sour cream providing the only thickening. The Republic of Soup means that everyone gets to make it their own way.

Serve this with some hommous and tahini and pita, and everyone will wonder why the hot weather stopped bothering them.

Good friends tolerate a little sweat when the grub is good.