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Chilled Borscht
From the kitchen of Sharmagne Leland-St. John

2 medium beets, trimmed and scrubbed, un-peeled
2 red skinned potatoes, peeled and diced
2 medium carrots, peeled, and thinly sliced
1 large yellow onion, peeled
1 teaspoon whole black pepper corns
1 bay leaf
2 teaspoons lime juice
1 teaspoon turbinado sugar (or to taste)
Salt to taste

Place the beets in a large soup-kettle. Add enough
cold water to cover the beets completely. (2 ½ quarts)
Cover and bring to a boil. Reduce heat to low and
simmer covered for one hour or until tender when
pierced with a fork. Remove the beets from the water,
cool, and rub the peel off. Add the potatoes, carrots,
onion, pepper-corns, and bay leaf to the beet stock.
Add salt to taste. Simmer uncovered for 25 minutes or
until the potatoes are tender. As the vegetables cook,
a scum will rise to the top. Scoop it off frequently with
a wire tea- strainer. While the vegetables are cooking
grate the beets. Remove the onion and bay leaf and
add the beets to the pot. Remove from heat. Add the
lime juice and sugar. Adjust seasoning to taste. Chill in
the refrigerator for several hours or overnight. Serve in
chilled bowls.

Toppings include:
A dollop of sour cream, crème fraiche, or yoghurt, and
paper thin radish slices, chopped chives, dill, and diced


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