Mama Leahs Jewish Kitchen Cold Beet Borscht Recipes

Steps:

• Boil water in stock pot.
• To prepare beets: Wash beets well, scrubbing away dirt and sand.
• Trim the root and stem ends and discard.
• Cut in large (2-3 inch) slices.
• Add to water: beets, onion, lemon juice, salt, and sugar.
• Boil 1 hour, let beets cool and peel.
• Chop coarsely in food processor, and return to broth.
• Place pot in refrigerator until cold.
• 1/2 hour before serving: boil and peel potatoes, drain and place one in each serving bowl.
• Ladle cold borscht over hot potatoes and serve with sour cream on the side.

Steps:

• Place beets, onion, potatoes and cabbage in a soup pot. Add enough cold water to cover the vegetables completely. Add all other ingredients except sugar and vinegar. Bring to a boil then reduce heat and simmer for an hour and a half or so. Adjust seasoning to taste, add sugar and vinegar and simmer for a few minutes more. Serve with a dollop of sour cream.

Steps:

• Note: Keep Buttermilk chilled.
• Cube and boil potatoes in salted water for 15 mins, drain and set aside to
• cool.
• Using a hand grater; finely grate the onion and cucumber into a large bowl.
• Thinly shred the beets, also using the hand grater, and add to bowl.
• Now, add the buttermilk, sour cream, chopped eggs, salt, and dill weed. Stir until all ingredients are well blended.
• Put some of the boiled potatoes in individual soup bowl, pour soup over, and
• enjoy. (Sometimes, if I have green onions available, I will slice them up
• and saute in margarine, and pour over the potatoes before adding the
• buttermilk.) -- YUMMY!

Steps:

• Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.
• Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
• Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.