Simple Vegetarian Borscht

Directions

1. 1
   Grate the beets and the onion together; you can do this on a box grater or, faster and easier, in a food processor; use either the basic metal blade and pulse carefully (do not puree) or the grating disk.
2. 2
   Put them in a large saucepan with the stems of the dill (tie them in a bundle) and water to cover, about 6 cups.
3. 3
   Bring to a boil, then adjust the heat so the liquid simmers steadily but not violently, until the beets are tender, 15 to 20 minutes.
4. 4
   Add salt and pepper, remove the dill stems, and chill.
5. 5
   Meanwhile, prepare the eggs, cucumber, and/or potato.
6. 6
   When the soup is cold, taste and add lemon juice, salt, and pepper as necessary.
7. 7
   Snip or chop the remaining dill.
8. 8
   Serve the borscht in bowls, with any of the garnishes you like as well as the dill; pass sour cream at the table.
9. 9
   An elegant and unusual starter: Cook the beets and onion in about 6 cups beef or chicken stock (page 160), along with a bay leaf.
10. 10
    When tender, strain; discard the beets and, to the liquid, add the lemon juice, salt, and pepper to taste.
11. 11
    Reheat and serve hot, garnished with chives, with or without sour cream.