Mama Leah's Jewish Kitchen Cold Beet Borscht

Total Time
6hrs 20mins
Prep 20 mins
Cook 6 hrs

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 Nutrition

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.
Most Helpful

This recipe is really good!! :)

anitaseixas April 20, 2009