Mama Leah'S Jewish Kitchen Cold Beet Borscht - cooking recipe

Ingredients

8 cups water
8 large beets (canned okay)
1/2 cup sugar
1 medium onion, peeled and cut in half
1 tablespoon salt (to taste)
1/2 cup lemon juice (or juice of 4 fresh lemons)
6 small potatoes (I prefer red-skinned)
sour cream

Preparation

Boil water in stock pot.
To prepare beets: Wash beets well, scrubbing away dirt and sand.
Trim the root and stem ends and discard.
Cut in large (2-3 inch) slices.
Add to water: beets, onion, lemon juice, salt, and sugar.
Boil 1 hour, let beets cool and peel.
Chop coarsely in food processor, and return to broth.
Place pot in refrigerator until cold.
1/2 hour before serving: boil and peel potatoes, drain and place one in each serving bowl.
Ladle cold borscht over hot potatoes and serve with sour cream on the side.