By Sara Gomach
10 -12 beets, cooked
Peel and chop beets.
Put them into a large pot with approx. 5 c water
2 t salt/ ½ t ground pepper
1 t dill weed (not the seeds)
Juice of 1 lemon
1 whole onion, peeled.
Bring to a boil. Cook for about 15 minutes. Remove the onion
and use it for something else.
Sometimes people put a couple of eggs in here. If so: beat two eggs in a heat-proof bowl. While beating, add some of the hot liquid to the eggs. This is called “tempering the eggs”. Then continuing to stir, pour the egg mixture into the soup and bring back to a boil.
Take the pot off the stove, cool and place soup in refrigerator
until ready to eat.
While the soup is cooking, fix bowls of chopped dill pickle, chopped cooked cold potatoes, chopped beets, chopped hardcooked egg, Keifer or sour cream or crème fraiche, seeded chopped cucumbers, dill weed, chopped scallions, and anything else you want. Place the bowls onto the table so the guests can add their own while eating.
Serve the soup in bowls and let each person dress the soup as
they choose.