Simple Vegetarian Borscht

1. 1

   Grate the beets and the onion together; you can do this on a box grater or, faster and easier, in a food processor; use either the basic metal blade and pulse carefully (do not puree) or the grating disk.

2. 2

   Put them in a large saucepan with the stems of the dill (tie them in a bundle) and water to cover, about 6 cups.

3. 3

   Bring to a boil, then adjust the heat so the liquid simmers steadily but not violently, until the beets are tender, 15 to 20 minutes.

4. 4

   Add salt and pepper, remove the dill stems, and chill.

5. 5

   Meanwhile, prepare the eggs, cucumber, and/or potato.

6. 6

   When the soup is cold, taste and add lemon juice, salt, and pepper as necessary.

7. 7

   Snip or chop the remaining dill.

8. 8

   Serve the borscht in bowls, with any of the garnishes you like as well as the dill; pass sour cream at the table.

9. 9

   An elegant and unusual starter: Cook the beets and onion in about 6 cups beef or chicken stock (page 160), along with a bay leaf.

10. 10

    When tender, strain; discard the beets and, to the liquid, add the lemon juice, salt, and pepper to taste.

11. 11

    Reheat and serve hot, garnished with chives, with or without sour cream.

* Per serving · 4 servings · Values may vary.

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