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Jewish Recipes --> Recipes --> Soups for the Soul

Hot Weather Cooling Soups - Beet Borscht
Recipe Ingredients:
  • 5 medium sized beets
  • Ĺ cup cider vinegar
  • 1 T salt

garnishes

  • sliced hard boiled eggs
  • sliced cucumbers
  • a generous dollop of sour cream
  • sprinkle of chopped green onions
I absolutely (bli neder) refuse to make cholent in the summer starting the day after Pesach. Itís just too hot to endure the hot plate going round the clock and the inevitable melt-down that implodes after the first bite of the heavy meat.

Instead Iíve developed a list of chilled out soups to wake up the sluggish palate that only wants to eat watermelon all summer long. Starting with the first Yom Tov of Pesach lunch, mostly because I absolutely must have some butter on my matzo and partly because after eating an elaborate multi-coursed fleishig meal on Seder night I need something lighter, Iíll serve my Russian Grandma Idaís recipe for milchig beet borscht.

Her family was one of the few Jewish residents of Petrograd aka St Petersburg, aka Leningrad. Her father gained that privilege by working as a gilder in the palace of the czar. She escaped the Bolshevik Revolution by working her way across Europe with her brother in 1916 designing fancy feathered and beaded hats for the milliner trade. So this recipe is authentically presented exactly how she served it.

Scrub and quarter 5 medium sized beets


Boil them in just enough water to cover

When tender let cool and slip the skins off and chop into Ĺ inch dice

Save the liquid to which youíll add Ĺ cup cider vinegar & 1 T salt Ė chill well

Serve with the following garnishes Ė sliced hard boiled eggs, sliced cucumbers, a generous dollop of sour cream and a
sprinkle of chopped green onions. Itís colorful, filling yet refreshing! In the winter you can serve this borscht hot with boiled potatoes for a one dish meal.

Beets -- Soups for the Soul

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods