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
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