Cold Creamed Borscht - cooking recipe

Ingredients

1 large bunch beets (about 8 to 10 beets)
2 qt. water
1 tsp. parsley
1 small onion (whole)
salt and pepper to taste
1 Tbsp. vinegar
1 Tbsp. lemon juice
1/2 c. sour cream

Preparation

Cook beets until tender.
Peel and slice beets.
In large pot, put water, cooked beets, parsley, onion and salt and pepper to taste.
Simmer about 1 hour.
Toward end of cooking time, add vinegar and lemon juice.
Remove the onion.
Sieve out the vegetables.
Then process the vegies in a blender with some of the liquid.
Add sour cream.
Combine sour cream and veggies with the rest of the liquid and refrigerate overnight.
Serve cold with small hot new potatoes placed in the bowl of soup and with a dollop of sour cream on top.
Delicious!
Great for a guest luncheon!