1 lb beetroot
1 large onion
1 cooking apple
5 cups water
1 teaspoon sugar
Salt to taste
1/4 lb new potatoes (optional)
1 egg yolk mixed with 2 tablespoons cold water.
Peel beetroot, onion and apple and cut up very small. Add the
grated rind and juice of half the lemon, cover with water, add
sugar and salt, and cook until almost tender - about 1 hour. Add
the potatoes, cook until all ingredients are tender. Strain,
reserving the potatoes if used. Adjust seasonings, adding more
lemon juice, sugar or salt if necessary. Put the egg mixture in a
large basin, and gradually beat in the borsht. Return the potatoes,
and serve warm or quite cold. If re-boiled borsht will curdle.