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Simple, healthy and refreshing, this borscht is packed with flavor and health benefits. Chock-full of electrolytes, serve this hot as a soup, or cold as a refreshing drink.
Yield: 4 quarts
5 pounds beets
6 eggs
1/2 cup water
1 teaspoon salt
juice of 5 lemons (or about 1 pouch Heaven & Earth Lemon Juice)
3/4 cup sugar, approximately
Peel beets and cut into quarters.
Place into a 12-quart pot, adding four quarts water. Cook gently for one and a half hours.
In a separate large bowl, beat eggs. Add water, salt, sugar, and lemon juice.
Gradually pour beet liquid into eggs, beating vigorously to prevent curdling.
Serve hot, as a soup over cubed potatoes, or cold as a refreshing drink.
Photography by Tamara Friedman
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