Fresh Borscht with Dilled Onion-Butter Matzoh Balls

Name: Fresh Borscht with Dilled Onion-Butter Matzoh Balls
Yield: Yield: about 6 Servings
Cuisine: United States
Ingredients: 3 tablespoons unsalted butter; 3 large eggs; ½ cup matzoh meal; About 2 tablespoons brown or white sugar; About 1 teaspoon sour salt (available in specialty stores and those that cater to European and Middle Eastern clientele); 1 cup finely chopped onion; 2 large egg yolks; ½ teaspoon baking powder; 2 tablespoons finely snipped fresh dill; sour cream, yogurt cream, or crème fraîche; snipped fresh dill, for garnish; 7 cups cold water (quality is important here, so if you use bottled water for coffee or tea, use it here); About 2½ pounds fresh beets (weight without leaves); Salt and freshly ground black pepper

Preparation info

Yield: about
6
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

The lovely caterer Arlette Lustyk shared the recipe for this simple, delicious soup with me in her Paris office while my husband and daughter entertained themselves poring over photographs of the giant challahs that lined the tables at her fabulous weddings and bar mitzvahs.

Madame Lustyk and her husband, Claude, recommend serving the borscht hot in winter, accompanied by klops, Polish-Jewish meatballs bursting with onions; for the summer, they combine it with crème fraîche a

Ingredients

Americas
United States
Spring
Winter
Summer
Soup
Vegetarian

Ingredients

Method