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Beet Borscht

Cookbook author Pamela Reiss,
Desserts Plus

In this part of the world, everyone has their favourite rendition of beet soup. Direct from Pam’s cookbook “Soup: a Kosher Collection”, this sweet-and-sour recipe celebrates the author’s Russian heritage.

10-12 small beets, peeled and cut into 1/2″ cubes (2 lbs)
1 small carrot, peeled and thinly sliced
1 small yellow onion, peeled and coarsely chopped
3 stalks celery, chopped into ½” pieces
1 can, 796 mL crushed tomatoes
8 cups cold water
1 Tbsp salt
1/4 tsp pepper
1 Tbsp sugar
1 1/2 Tbsp lemon juice

fresh dill
sour cream

1. In a large soup pot, bring beets, carrot, onion, celery, tomatoes and water to a boil, covered, over high heat.
2. Once it reaches a boil, reduce heat to medium and simmer for 45 min until the beets are fork tender.
3. Add remaining ingredients, adjusting the seasoning to your taste.
4. Garnish with sour cream and fresh dill, if desired.

Yield 10 servings

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