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Katz's Deli Borscht

"Katz's reputation for a loyal following has remained constant for generations of immigrants, residents, and visitors to New York. Everyone eats here, including celebrities, politicians, and four United States presidents as well as locals and a huge tourist crowd." Sheryll Bellman, from America's Great Delis.

  • 1 quart water
  • 4 fresh beets, grated
  • 1 cup chopped yellow onion
  • Salt, to taste
  • 2 teaspoons sugar
  • Freshly squeezed lemon juice
  • Sour cream, for serving

 

 

METHOD

Combine the water, beets, onion, and salt in a large stockpot and bring them to a boil. Cook for 1/2 hour on low heat. Stir in the sugar and lemon juice. Cook 10 minutes more. Refrigerate the mixture to chill, about 30 minutes. Serve the borscht topped with a dollop of sour cream.

Serves: 4

Reprinted with permission from ©2005 Collector's Press, Inc. America's Great Delis: Recipes and Traditions from Coast to Coast by Sheryll Bellman, published by Collector's Press

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