Cold Borscht

 large beet or 2 small

1/2 lb carrot, cut into 1/4 inch thick pieces

3-4 potatoes, cut into 1/4 inch thick pieces 

4 quarts water

1 tsp peppercorns

bay leaf

salt

2 tsp sugar

1 Tbsp lemon juice

cucumbers, diced small

radishes

hard boiled eggs, sliced

scallions

dill

sour cream

1.  Trim off both ends of the beet.  Wrap in foil and put on a baking sheet.  Cook in a 350 degree oven for 1 hour. Let beet cool for 1 hour.  When cooled peel and grate and add to soup with carrots and potatoes.

2.  In a large pot add 4 quarts of water, carrots, potatoes and peppercorns. Boil and then turn down heat to simmer for 20 minutes until potatoes and carrots are tender. Add bay leaf, lots of salt, saugar, lemon juice. Cool. Refrigerate over night.  Served cold.

3. Next day, add cucumbers, radishes, hard boiled eggs, scallions, dill and sour cream.  Mix into the cold soup and serve.

Recipe:  Helen's Kitchen