Cold Borscht

1. 1

   Using a food processor, pulse beets until finely chopped.

2. 2

   Transfer to a large saucepan and add onion, salt and 2 1/2 quarts (10 cups) water.

3. 3

   Place over high heat to bring to a boil, then reduce heat to low and simmer until onion is tender, about 40 minutes.

4. 4

   Add sugar and lemon juice, and simmer for 10 minutes.

5. 5

   Remove onion and discard.

6. 6

   Pour soup into a heatproof container and allow to cool to room temperature.

7. 7

   Adjust salt, sugar and lemon juice to taste.

8. 8

   Cover and refrigerate overnight.

9. 9

   Serve chilled, with chilled boiled potatoes added to soup, if desired.

10. 10

    Garnish with a dollop of sour cream or yogurt.

No additional tips available.