smartcookie10/18/11




FOR AS LONG AS I CAN REMEMBER, BORSHT WAS (IS) THE DRINK ON PESACH. I WAS LUCKY ENOUGH TO TAKE NOTES ONE YEAR BECAUSE THE OLDER GENERATION HAD NO OFFICIAL "RECIPE". SERVED COLD, IT IS REFRESHING AND STRIKING IN ITS DEEP RICH BEET COLOR.






  • SERVING/YIELD
    24-36


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #16042





















  • smartcookie




  • smartcookie








INGREDIENTS













  • 10 beets - peeled & cubed










  • 1½ cup sugar (to taste)










  • 1½ Tbsp salt










  • 4 lemon's juice










  • 4 eggs










  1. Place cubed beets in 8 qt pot (beets will fill 1/3 of pot). Add water to fill the pot. Add 1 TB salt, 1 freshly squeezed lemon's juice & sugar. Cook on low flame for 1 1/2 - 2 hours.



  2. When beets are almost soft, add additional 3 lemon's juice & more sugar if you prefer sweeter taste. (the taste of borsht should be sweet & sour). Cool just until semi lukewarm. In bowl, with a hand beater, mix in 4 eggs very very gently, so as not to create any white foamy bubbles.



  3. Then very slowly, add 1 ladel of beet juice at a time to the egg mixture. Mix constantly with wooden spoon. Keeps for 1 week in glass jar in refrigerator.
    Reserve 1 cup of beet liquid before adding to eggs to use for beet salad.
















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