MAMA LEAH'S JEWISH KITCHEN COLD BEET BORSCHT
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!
Provided by Viking Knitter
Categories Vegetable
Time 6h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 178.1, Fat 0.2, SaturatedFat 0.1, Sodium 923.5, Carbohydrate 42.5, Fiber 4.1, Sugar 18.4, Protein 3.6
SUMMER BEET BORSCHT (COLD SOUP)
This is my take on Ina Garten's recipe. I love a cold soup in the summer and this is low fat. If you prefer you can use low fat for all sour cream but I think the mixture gives a better taste. I hope you all enjoy this as much as I do, very light and refreshing and, yes, the soup is purply-pink!
Provided by Mary Schrum
Categories Other Soups
Time 2h
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375. Line sheet pan with aluminum foil. Leave skin on beets lightly coat with olive oil. Roast for 30 minutes or longer until tender. After roasting, pull foil around beets to enclose, sit out to cool completely.
- 2. In large bowl whisk sour creams, yogurt, sugar, lemon juice, vinegar, salt and pepper. Peel cooled beets by rubbing the skins off or using paring knife(hint, use gloves for rubbing skins off to prevent staining of your hands.) Dice beets to 1/2 to 1 inch cubes. Add beets, cucumber, scallion and dill to soup mixture.
- 3. Cover with plastic wrap and chill at least 4 hours, overnight is better. Season with salt again if needed and serve cold with a dollop of sour cream and dill sprig.
BORSCHT (COLD BEET SOUP)
True story. I work with a bunch of people that were transferred from Kelly AFB in San Antonio. They are true Texans. I brought some of this soup to work one hot summer day and Artricia ( a lady in her 60's) couldn't get over the taste of this. Everytime I took some to work, I made sure I brought enough for her too. Miss you...
Provided by Esther Hardman
Categories Vegetable Soup
Time 1h35m
Number Of Ingredients 8
Steps:
- 1. In a large pot, combine beets, onion, water and salt. Bring to a boil over high heat. Boil, partially covered for an hour, or until beets are very tender when pricked with a sharp knife.
- 2. Romove beets with a slotted spoon and slice thinly in julienne strips.Place in a bowl. Remove the onion from cooking liquid. Return the beets and any juice given off of beets to the cooking liquid. Add the lemon juice and the sugar. Return to a simmer and cook for an additional 3o minutes, partially covered. Taste for sweet and sour seasoning, adjusting to please your taste. Refrigerate and chill very well. Serve in a bowl with a dollop of sour cream and add a cold piece of potato if you like.
COLD BEET BORSCHT (SOUP)
My whole family loves this soup because, it tastes so good and gives you a "refreshing" lift. It was handed down to me from my mom, and I have passed it on to my boys, as both of them enjoy cooking, and trying new things.
Provided by p.burgard
Categories Vegetable
Time 30m
Yield 3 Quarts, 4-6 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 671.6, Fat 23.3, SaturatedFat 13.2, Cholesterol 214.7, Sodium 1197.6, Carbohydrate 81.6, Fiber 5.7, Sugar 40.6, Protein 36.1
COLD BEET BORSCHT
Steps:
- Wash and peel the beets and cut into fine dice or grate on the coarse side of a grater. Place in a saucepan with the juice of 1/2 lemon, a pinch each of salt and sour salt, and the 5 cups water. Bring to a boil, reduce the heat, cover, and simmer until the beets are tender, about 40 minutes. Add the juice of another 1/2 lemon. Remove from the heat.
- Using whole eggs results in a creamier, thicker borscht, but it is much trickier to add the hot beet soup to the whole eggs without having them coagulate. If you feel inexperienced with this process, use just the yolks. In either case, beat the eggs with a fork until they are thin and watery. Slowly ladle some of the hot borscht into the eggs, beating constantly. When about half the soup has been added, pour the egg mixture back into the pot with the remaining soup; again pour slowly and beat constantly. When all the egg mixture is beaten into the soup, pour the soup back and forth between the pot and a bowl or pitcher about 10 or 15 times until the mixture is smooth, airy, and creamy. Halfway through, add more lemon juice to produce a winy effect; add a tiny pinch of sugar, if necessary, and salt and white pepper as needed. Continue pouring to blend. Chill thoroughly.
- It is best to add sour cream shortly before serving so that the borscht will keep longer. The sour cream can simply be served on the side, to be spooned in at the table. Or you can add sour cream (about 1 heaping tablespoonful per cupful of borscht) to the soup in a jar. Close tightly and shake vigorously to blend. Fluffy, dry, hot boiled potato is wonderful in the middle of this ice-cold soup.
- Variation: Canned beets can also be used for this soup with excellent if slightly less flavorful results. Use whole beets even though you will dice or grate them, as they have more taste and better color. For the above recipe use a 1-pound can of whole beets. Dice or grate. Cook for 10 minutes in a combination of their own canning liquid plus 1 1 /2 cans of water, to make a total of 4 cups of liquid. Proceed with the recipe as described above.
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