Jellied Borscht with Caviar from Soup: A Way of Life by Barbara Kafka
Well, no, caviar isn’t essential. The sour cream topping can be topped with thin shreds of the cooked beets and some tufts of dill. But think of the colors and flavors of the acid-sweet ruby red...
Ingredients
- 5 teaspoons gelatin or 3 teaspoons finely ground agar-agar
- 2 tablespoons fresh lemon juice
- 2½ teaspoons white vinegar
- ¾ teaspoon citric acid powder
- Caviar or chopped dill
- 8 to 10 tablespoons (95 to 125 g) sugar
- 2¼ teaspoons kosher salt
- 1 pound (450 g) beets, all but 1 inch (2.5 cm) of the stems removed, scrubbed well
- Sour cream
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