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Sweet and Sour Cabbage, Beetroot and Tomato Borscht

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Preparation info
  • Serves

    Six

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

There are many variations of this classic Ashkenazic soup. This version is served hot and includes plentiful amounts of cabbage, tomatoes and potatoes. If you make the meat version, omit the sour cream and serve with unbuttered rye bread.

Ingredients

  • 1 onion, chopped
  • 1 carrot, chopped
  • 4–6 raw or vacuum-packed (cooked, not pickled) beetroot (

Method

  1. Put the onion, carrot, diced beetroot, tomatoes, potatoes, cabbage and stock in a large pan. Bring to the boil, reduce the heat and simmer for 30 minutes, or until the potatoes are tender.

  2. Add the grated beetroot, sugar, wine and vine

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