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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From the world-famous Katz's deli located on Houston Street in the Bowery section of New York City. Ingredients:
1 quart water |
4 fresh beets, grated |
1 cup chopped yellow onion |
salt, to taste |
2 teaspoons sugar |
1 tablespoon fresh lemon juice |
sour cream, for serving |
Directions:
1. Combine the water, beets, onion, and salt in a large stockpot and bring them to a boil. Cook for 1/2 hour on low heat. Stir in the sugar and lemon juice. Cook 10 minutes more. Refrigerate the mixture to chill, about 30 minutes. Serve the borscht topped with a dollop of sour cream.
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