Cold Borscht

Directions

1. 1
   Using a food processor, pulse beets until finely chopped.
2. 2
   Transfer to a large saucepan and add onion, salt and 2 1/2 quarts (10 cups) water.
3. 3
   Place over high heat to bring to a boil, then reduce heat to low and simmer until onion is tender, about 40 minutes.
4. 4
   Add sugar and lemon juice, and simmer for 10 minutes.
5. 5
   Remove onion and discard.
6. 6
   Pour soup into a heatproof container and allow to cool to room temperature.
7. 7
   Adjust salt, sugar and lemon juice to taste.
8. 8
   Cover and refrigerate overnight.
9. 9
   Serve chilled, with chilled boiled potatoes added to soup, if desired.
10. 10
    Garnish with a dollop of sour cream or yogurt.