“Beet the Heat with Borscht” – via Tablet Magazine
2 1/2 pounds beets, peeled and quartered
1 onion, peeled and roughly chopped
1 stalk celery, cut in 3 inch chunks
1 medium carrot, peeled and roughly chopped
1 apple, cored and chopped
1/2 cup sugar or to taste
1 tablespoon sour salt (citric acid) or lemon juice
1/2 teaspoon curry powder
1/2 teaspoon ground ginger
1 teaspoon salt or to taste
2 tablespoons fresh dill, chopped
1. Simmer the beets, onions, celery, carrot, and apple in 10 cups of water, covered, for 30-40 minutes, or until the beets are tender.
2. Put the soup in a blender and puree. Add the sugar, sour salt or lemon juice, salt, curry powder, and dried ginger to taste.
3. Either serve hot, or place in refrigerator to cool. Spoon into individual bowls and top with sour cream and, if you like, sprinkle with chopped fresh dill.
Yield: 8 to 10 servings
Note: The borscht will keep, refrigerated, for at least a week.