Recipe - Raspberry Borscht

2 pound Beets; or more
Water
1 pn Salt
1 pt Raspberries
One fourth cup Red onion; minced
One half cup Lemon juice, fresh
3 tablespoon Balsamic vinegar
3 tablespoon Sugar
Lemon juice; to taste
Sugar; to taste

Cut the tops off the beets, scrub them thoroughly, and put them in a
saucepan with enough water to cover them by an inch and a little pinch of
salt. Simmer the beets, covered, for 30 minutes if they're small, closer to
45 if large. They must be tender.

Drain the beets, reserving the cooking liquid, and allow them to cool. When
you can handle them, peel them and cut them into quarters or eighths.

Combine the beets, raspberries, red onion, and 2 cups of the reserved
cooking liquid, and puree it all in batches in a blender. Strain the puree
through a sieve to remove the raspberry seeds. Stir in One half cup of lemon
juice, the balsamic vinegar, and 3 tablespoons of sugar. Stir until the
sugar is dissolved, and taste. Add more lemon juice and more sugar only if
needed, until the right sweetsour balance is achieved. You might need a
teensy pinch of salt, but be careful.

Chill the soup in the refrigerator, and when it is completely cold, taste
it again. Correct the seasoning if necessary. Serve in chilled bowls, with
a spoonful of sour cream in the center of each one.

Source: "The New Vegetarian Epicure" by Anna Thomas
Posted to MMRecipes Digest V3 #266

Date: Sun, 29 Sep 1996 02:18:05 +0000

From: Linda Place placel@worldnet.att.net