Borscht on the rocks - The Jewish Chronicle
On a hot summer’s day, a chilled soup is the perfect starter for a supper party.
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Mixing bowl
- Whisk
- Ladle
- Kettle
- Serving bowl
- Ice cube tray
Ingredients
- 3 bunches of young beets (or 900 g/2 lb old beets)
- 1 medium onion
- 1 medium carrot
- 1 1/2 litres (21/4 pints) hot water plus 3 vegetable stock cubes
- 1 teasp sea salt
- 15 grinds black pepper
- 2 tbsp sugar or granular sweetener
- To thicken the soup: 3 tbsp lemon juice
- 3 whole eggs
- 150 ml (5 fl oz) soured cream, Greek yoghurt or 8% fromage frais
- ice cubes
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