Cold Borscht

Ingredients

• 10 large or 20 small precooked (canned or vacuum-packed) beets
• 1 onion, peeled and mostly quartered, root end attached
• 2 ½ teaspoons salt, or to taste
• 2 tablespoons sugar, or to taste
• ¼ cup lemon juice, or to taste
• Chilled boiled potatoes, for serving, optional
• Sour cream or yogurt, for serving

About 2 quarts

Preparation

1. Using a food processor, pulse beets until finely chopped. Transfer to a large saucepan and add onion, salt and 2 1/2 quarts (10 cups) water. Place over high heat to bring to a boil, then reduce heat to low and simmer until onion is tender, about 40 minutes. Add sugar and lemon juice, and simmer for 10 minutes.
2. Remove onion and discard. Pour soup into a heatproof container and allow to cool to room temperature. Adjust salt, sugar and lemon juice to taste. Cover and refrigerate overnight. Serve chilled, with chilled boiled potatoes added to soup, if desired. Garnish with a dollop of sour cream or yogurt.

One hour