6 hrs 20 mins
Viking Knitter's Note:
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!
My Private Note
Units: US | Metric
- 1Boil water in stock pot.
- 2To prepare beets: Wash beets well, scrubbing away dirt and sand.
- 3Trim the root and stem ends and discard.
- 4Cut in large (2-3 inch) slices.
- 5Add to water: beets, onion, lemon juice, salt, and sugar.
- 6Boil 1 hour, let beets cool and peel.
- 7Chop coarsely in food processor, and return to broth.
- 8Place pot in refrigerator until cold.
- 91/2 hour before serving: boil and peel potatoes, drain and place one in each serving bowl.
- 10Ladle cold borscht over hot potatoes and serve with sour cream on the side.
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Nutritional Facts for Mama Leah's Jewish Kitchen Cold Beet Borscht
Serving Size: 1 (366 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 178.1
- Calories from Fat 1
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 923.5 mg
- Total Carbohydrate 42.4 g
- Dietary Fiber 4.0 g
- Sugars 18.4 g
- Protein 3.6 g