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Writer's picturebrkt-ברקט

Cold Borscht

Summer needs cold soup. This is an Askenazi speciality. Tasty to eat. Extremely healthy. And the color is amazing. Makes any bowl look beautiful.


BT's Cold Borscht


Ingredients:

2 bunches new beets with green tops

3 eggs

1 cup (250 grams) sour cream

1/2 cup (120 ml) lemon juice

1/2 cup (120 grams) sugar

1 teaspoon salt

1 large potato (optional)


Directions:

Remove any wilted leaves

Wash vegetables thoroughly

Peel and cut beets in eighths

Rough chop greens and stems

Dice potato if using

Put beets and greens into soup pot

Add cold water - about 3/4 the height of the beets in pot.

Cook on medium low flame for 30 minutes

Add potatoes and cook another 15 minutes or until vegetables are tender - about 45 minutes in total

Remove from heat

In a large bowl, beat eggs with sugar and salt. Add sour cream. Incorporate. Add lemon juice and mix

Add liquid from borscht, 1/2 cup (120 ml) at a time and incorporate. This tempers the egg

When all liquid is incorporated, refrigerate for several hours

Serve cold with dill and more sour cream.


Enjoy! !בתיאבון



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