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Borscht, Beet II (D, KLP, TNT)
Source: my Mom, Vera Patick-Covo
Serves: 6

3 small to medium fresh beets, cleaned but unpeeled to prevent discoloration
juice of 1 lemon, or more according to taste
water to cover
1 big boiled potato, mashed
sour cream (shamenet chamutzah)
dill for cooking or as decoration (optional)

The recipe can be prepared in 2 stages:

Place whole beets in a saucepan, cover with water add 1-2 tsp of salt. Bring to a boil, then cover and cook until beets are tender.

Place the beets and the broth in 2 separate containers and chill.

Grate the beets (I used the food processor), add the cooking liquid, the potato and the lemon juice.

In a bowl, mix the sour cream with a cup of borscht, add to the to the soup and mix well. Chill thoroughly.

The sour cream can also be served on the side, to be spooned in at the table.

Poster's Notes:
This a remarkable recipe for cold soup, I have seen similar versions, but with eggs, sugar (the beets are full of it, so why add?) carrots, hot potato....etc.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A