Summer Borscht

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Based on many recipes, mostly an adaptation of the Beet Soup in the Settlement Cookbook published in 1931.

1 Lb Beets, peeled and shredded
3 Small Carrots (about 1/2 lb) peeled and shredded
1/2 Sweet Onion diced very fine
Juice of 1 Lemon
1 TBL Sugar
1 TBL Salt
1/2 Tsp Clarified butter
6 Cups Water, Beef or Chicken Stock

Saute onion in butter with sugar and salt
When onion is soft (do not brown) add remaining ingredients and cook until vegetables are tender, about 50 minutes
Once the vegetables are very tender, let cool a bit and remove about 1/3 of the vegetables. Using whatever method you like – I use an immersion blender-. Puree the remaining 2/3 of the vegetables and broth, and return reserved vegetables to the soup. If you prefer, you can puree everything.
The soup should have a somewhat sweet and sour taste. You can eat it hot or cold.

Optional garnishes:
Fresh Dill
Sour Cream or Greek Yogurt
A hot boiled potato
I am having mine with some Greek yogurt and dill
bowl

One of the many things I love about soup, is that proportions are really a matter of personal preference, so please consider this recipe a template or starting point for you own personal borscht.
If you are not an apron wearer, my advice is either wear one, or wear clothing you can ruin, this is a messy project, and beet juice stains.

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