This is my Babchi’s borscht…or at least as told to my mom. My Aunt Terry’s version is different.
Bunch beets
White vinegar
Cucumber, chopped
Green onion, chopped
2-3 hardboiled eggs, chopped
Heavy or whipping cream
Scrub beets and cut off greens – chop greens and set aside. Remove beet root and top. Boil until soft, then remove beets (keep water – it’s the soup base). Peel beets and shred, then add back to beet broth with greens. Cook 1-2 minutes, then remove from heat. Add white vinegar a few tblps at a time, plus salt and pepper to taste, then chill until ready to serve. Before serving, check seasonings, then add chopped green onions, cucumbers, and eggs to soup. Dish into bowls, then add a splash of the cream to each bowl.
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