6-7 medium beets (approx 3 pounds) peeled
water and coarse salt
juice of 4 or 5 lemons
Quarter beets and place in a 5-6 quart pot. Cover with water and add 2 tablespoons salt. Bring to a boil and continue to cook until beets are tender, approximately 30 minutes. Pour off the liquid; you should have 2-3 quarts. Reserve beets for another use—like our salad below. Add lemon juice to taste. Refrigerate and serve cold in a tall glass.
For hot borscht continue as follows:
In a large bowl, beat two eggs until light and frothy. Using a ladle, slowly pour boiling borscht into the beaten eggs, whisking constantly to prevent curdling. Continue adding hot borscht until it has all been incorporated into the eggs. Serve immediately with boiled potato cubes.
Oh, one other important fact to keep in mind…
That beautiful red color will quickly and thoroughly stain hands, clothing and utensils. Use an apron and gloves when working with these bleeding veggies or risk walking around with pink hands for a few days.