Jewish Borscht Recipe

Jewish Borscht Recipe

Jewish Borscht Recipe

Jewish Borscht Recipe. This Jewish Borscht Recipe comes from Ramona’s book “Jewish Cooking, Jewish Cooks” and may be served either hot in winter or as a chilly, summer soup.

Jewish Borscht Recipe Ingredients

• 1 kg beetroot, topped and tailed
• Juice of one lemon
• 2 litres water or chicken stock (To be Kosher: if using the stock you can’t serve with yoghurt or bitter cream)
• 3 little potatoes, peeled and diced
• 1 massive onion, coarsely chopped
• 1 massive bunch of recent dill roughly chopped,
• 3-4 cups water
• 1 tbsp sugar
• Pepper
• 2 tsp salt
• Sour cream or yoghurt (about one dessertspoonful per person)
•  read conversion table

Jewish Borscht Recipe Preparation

1. Peel the beetroots and place them whole into an outsized pot. Pour over the juice of 0.5 a lemon and add water (or stock) to hide. Place the pot over a medium heat and cook for forty minutes till the beetroot is tender. The beetroot is cooked when the flesh is tender enough for a knife to chop through to the opposite aspect while not obtaining stuck.
2. Remove the beetroot from the liquid and cut into little items.
3. Put the cut beetroot into an outsized saucepan with the potato, onion and dill. Add sugar and juice of lemon to style. Season with freshly ground pepper and salt and add 3 to four cups of water.
4. Cover and come to the stove. Bring to the boil then simmer for 20-30 minutes.
5. Blend the mixture.

To serve
Chill till icy cold and serve with a spoonful of bitter cream and a sprinkling of dill, or serve hot with a steaming hot boiled potato added to every person’s bowl.