Mr. Food: Homemade Beet Borscht
What You’ll Need
- 10 cups water
- 3/4 cup vinegar
- 1 1/2 cups sugar
- 1 teaspoon salt
- 5 fresh beets, stems removed
What to Do
- In a large pot over high heat, bring water, vinegar, sugar, salt, and beets to a boil. Cook 30 to 35 minutes or until fork-tender.
- Remove beets to a bowl and set aside until cool enough to handle. Peel and slice beets into julienne strips and place back into soup. Refrigerate until chilled.
For that ultimate summertime borscht soup, garnish with diced, boiled potatoes, diced cucumbers, chopped onion, and sour cream.