One of my fondest memories from childhood is my father eating borscht. I always thought it was so beautiful with its sparkling red color and bright white dollop on top. But I never liked it as a kid. Fast forward fifty years and it is among my all-time faves! So simple and refreshing. If you’ve never tried it—give it a go. It’s wonderful!
10 large precooked (canned or vacuum-packed) beets
8 cups of water
1 onion, peeled and mostly quartered, root end attached
2½ TSP salt, or to taste
2 TBSP sugar, or to taste
¼ cup lemon juice, or to taste
Sour cream or yogurt, for serving
Using a food processor, pulse beets until finely chopped. Transfer to a large saucepan and add onion, salt and 2½ quarts (10 cups) of water. Place over high heat to bring to a boil, then reduce heat to low and simmer until onion is tender, about 40 minutes. Add sugar and lemon juice, and simmer for 10 minutes. Remove onion and discard. Pour soup into a heatproof container and allow to cool to room temperature. Adjust salt, sugar, and lemon juice to taste. Cover and refrigerate overnight. Serve chilled. Garnish with a dollop of sour cream or yogurt.