Mama Leah's Jewish Kitchen Cold Beet Borscht |
|
 |
Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 10 |
|
My name is Leah, but I am not Mama Leah Mama Leah is a New York Jewish woman who has a restaurant and a cookbook, I believe. Cold Beet Borscht is a staple of Eastern European Jewish food. All recipes vary, each offering a little something different. This one is served cold with a hot potato in it. Truly meatless for those vegetarian folks.. The unique blend of hot and cold is something different, that I enjoy. Also splendid on a hot day. (Came from Mama Leah's Jewish Kitchen hint: wear old clothes or an apron when preparing beets! THEY STAIN! Ingredients:
8 cups water |
8 large beets (canned okay) |
1/2 cup sugar |
1 medium onion, peeled and cut in half |
1 tablespoon salt (to taste) |
1/2 cup lemon juice (or juice of 4 fresh lemons) |
6 small potatoes (i prefer red-skinned) |
sour cream |
Directions:
1. Boil water in stock pot.
2. To prepare beets: Wash beets well, scrubbing away dirt and sand.
3. Trim the root and stem ends and discard.
4. Cut in large (2-3 inch) slices.
5. Add to water: beets, onion, lemon juice, salt, and sugar.
6. Boil 1 hour, let beets cool and peel.
7. Chop coarsely in food processor, and return to broth.
8. Place pot in refrigerator until cold.
9. 1/2 hour before serving: boil and peel potatoes, drain and place one in each serving bowl.
10. Ladle cold borscht over hot potatoes and serve with sour cream on the side.
|
|