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Hot Weather Cooling Soups -
Beet Borscht |
Recipe Ingredients:
- 5 medium sized beets
- ½ cup cider vinegar
- 1 T salt
garnishes
- sliced hard boiled eggs
- sliced cucumbers
- a generous dollop of
sour cream
- sprinkle of chopped
green onions
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 |
 I
absolutely (bli neder) refuse to make
cholent in the summer starting the day
after Pesach. It’s 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 I’ve
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, I’ll serve my Russian Grandma Ida’s
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.
Your browser may not support display of this
image.
Your browser may not support display of this
image. 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 ½ inch dice
Save the liquid to which you’ll add ½ cup
cider vinegar & 1 T salt – chill well
Serve with the following garnishes – sliced
hard boiled eggs, sliced cucumbers, a
generous dollop of sour cream and a
sprinkle of chopped green onions. It’s
colorful, filling yet refreshing! In the
winter you can serve this borscht hot with
boiled potatoes for a one dish meal. |
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Beets
--
Soups for the Soul |
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Cooking Tips: |
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