Cook The Book: Elaine'S Clear Vegetarian Borscht

1. 1

   Place the sliced beets and their greens in a large stainless steel stockpot or another nonreactive stockpot and add the onion. Pour in water to cover the beets and onion by just about 1 inch (about 12 cups). Bring to a boil, then reduce the heat and simmer until the beets are tender, 30 to 35 minutes.

2. 2

   Strain the broth into a glass container or another nonporous (and, therefore, nonstaining) container, discarding all the solids. While the soup is still hot, stir in the lemon juice, sugar, and salt; adjust the seasonings to your taste. Cover the borscht with plastic wrap and chill it in the refrigerator for at least 3 hours.

3. 3

   To serve, ladle the soup into chilled bowls and drop a big dollop of sour cream into each serving. Or, if you want to be dramatic, serve it in glasses, also topped with sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.