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Borscht à la Sadie-Honey

Eat, Darling, Eat
Feb 1, 2022

(by Amy Axler)


16-oz. can of beets

salt, pepper, sour salt, and sugar, to taste

1 egg

diced cucumber

chopped green onions

sour cream


Drain beets, reserving juice, and chop.

Pour juice plus 1 1/2 cans water into a saucepan.

Bring liquid to a boil.

Add salt, pepper, sour salt, and sugar, tasting for quantities.

Beat egg in a small bowl, and slowly drip in about 1 c. hot liquid.

Add beets.

Serve with cucumber, green onions, and/or sour cream.


(Read Salad Days, the story that accompanies this recipe.)

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