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

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

Method

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Ingredients

Method

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