Cold Beet Borscht


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IngredientsCold Beet Borscht

  • 4 Egg Yolks (beaten)
  • 3 Large Beets (washed and peeled)
  • 1/3 cup Lemon Juice
  • 1 tsp Sugar
  • ½ tsp Salt
  • 5 cups Water
  • Salt and White Pepper to taste


  1. Chop the washed and peeled beets and put them in a deep pot saucepan.
  2. To this, add half of lemon juice, water and salt.
  3. Boil it until the beet becomes tender and keep the flame low for about 40 minutes.
  4. Keep aside two cups of the broth for later use.
  5. Add lemon juice to this mixture after the beet is boiled.
  6. Puree the mixture after it is well cooked.
  7. Take a medium bowl and beat the egg yolks in it until it turns frothy.
  8. Slowly add half of the reserved cups of the hot beet soup into the egg yolks and beat it continuously.
  9. After the soup has blended well with the egg yolk, transfer it to the remaining soup.
  10. Using a blender or a wire whisk beat the mixture over a medium flame. The mixture will turn creamy.
  11. Now add sugar, white pepper and salt to taste.
  12. Keep the mixture in the refrigerator for one hour and serve it cold.
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