Cold Borscht — Jewish Food Society

Ingredients

• 6-8 medium beets, peeled and quartered
• 10 cups water
• 3 tablespoons sugar
• 2 teaspoons salt
• ¼ teaspoon freshly ground black pepper
• Juice of one large lemon
• 3 Persian or Kirby cucumbers, trimmed and chopped into ½” cubes
• Hard boiled eggs, sliced lengthwise (1 egg per serving)
• 1 small bunch of fresh dill, roughly chopped, stems discarded
• 3-4 scallions, sliced thinly, green and white parts
• 6 large radishes, trimmed and chopped into ½” cubes
• Lemon wedges (served on the side)
• Sour cream