Traditional Beetroot Borscht

Name: Traditional Beetroot Borscht
Cuisine: Israeli
Ingredients: 900 g (2 lb) of old beetroots, peeled, or 3 bunches of young beetroots, trimmed and cut in 2.5 cm (1 in) cubes; 900 g (2 lb) of old beetroots, peeled, or 3 bunches of young beetroots, trimmed and cut in 2.5 cm (1 in) cubes; 1 medium carrot, peeled and cut in 2.5 cm (1 in) cubes; 1 medium onion, peeled and cut in 2.5 cm (1 in) cubes; 1.41 (2½ pints) vegetable stock (for dairy borscht) or meat or chicken stock (for meat borscht); 1.41 (2½ pints) vegetable stock (for dairy borscht) or meat or chicken stock (for meat borscht); 1.41 (2½ pints) vegetable stock (for dairy borscht) or meat or chicken stock (for meat borscht); 1.41 (2½ pints) vegetable stock (for dairy borscht) or meat or chicken stock (for meat borscht); 1 teaspoon sea salt; 15 grinds black pepper; 2 tablespoons sugar; 3 tablespoons lemon juice; 3 large eggs; 125 g (6 oz) or three 225 g (8 oz) potatoes, halved and boiled until tender

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

Borscht, with its glorious ruby colour, is a soup that delights the eye as well as the palate. By chopping all the vegetables in the food processor, the flavour can be extracted from them very quickly, producing a very fresh-tasting soup. The processor also helps to distribute the beaten eggs that are used to thicken the soup so there’s little chance of them curdling.

Ingredients

Asia
Israel
Soup
Gluten-free

Ingredients

Method