Joan's Borscht — Cooks Without Borders

InstructionsGrate the beets: The easiest way is with a food processor fitted with a grating blade with large holes. Otherwise, grate them using a box grater, on the largest holes. Place the grated beets and beet leaves into a large soup pot with 9 cups of water. Bring to a boil over high heat, then lower the heat to medium, add the salt, and skim any scum that has risen to the top. Maintain the soup at a simmer, adjusting the heat as necessary, and simmer for 30 minutes.Remove the borscht from the heat, stir in the lemon juice and sugar. Taste and adjust the seasoning, but it should be right as is. Let the soup cool, then cover and let chill in the refrigerator until it is cold. If you want to speed the process, transfer the soup to another vessel (one that’s not hot) and chill in an ice bath.If you are serving with the optional boiled potatoes, about a half hour or so before you’re ready to serve it, place the potatoes in a large pot of well-salted water, bring to a boil, and boil until they are tender, about 20 minutes for medium-sized potatoes.To serve, combine the radishes, cucumber and scallions in a serving bowl. Divide the borscht into individual bowls, and let each person stir in a large dollop of sour cream (about two tablespoons, or more or less to taste), and add diced vegetables and potato to taste.