KosherEye
<<< o >>> Amoretti Pomegranate Vinaigrette <<< o >>> Helen Chen’s Asian Kitchen Sushi Making Kit <<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Classic Hummingbird Cake <<< o >>> Aunt Fanny’s Baked Squash Copycat Kosher <<< o >>> Eating our way through NY - Again! <<< o >>> Meatballs and Matzah Balls <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>>

Kosher Soups



Bookmark and Share
Betty’s Beet Borscht PDF Print E-mail

KosherEye.com

bettysbeetborscht

A cool, comforting soup that starts with ready made borscht. Add fresh beets and you end up with borscht that tastes homemade but takes only a fraction of the time to prepare. No one will know the difference.

Ingredients:

3 jars (24 ounces each) Manischewitz borscht with shredded beets
3 fresh peeled beets
Sour cream for garnish
Optional garnish: fresh dill or snipped chives

Directions:

Strain the jarred borscht to separate the liquid from the grated beets. Either save the beets for later use (on a salad) or discard.

Wearing gloves, cut fresh, raw beets into chunks. Place beet chunks into the borscht liquid and simmer for 5 minutes.

Remove beets, and grate them in food processor.

Add them back into the liquid and simmer, 10-15 minutes until the grated beets are cooked and fork tender.

Chill and serve cold with a dollop of dairy or parve sour cream.

Notes:

Yield: Serves 10-12

Recipes: Soup, Beet Borscht, Dairy or Parve, Kosher

 


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica