Name: Fresh Borscht with Dilled Onion-Butter Matzoh Balls
Yield: Yield: About 6 servings
Ingredients: sour cream, yogurt cream, or crème fraîche; chopped fresh dill, for garnish; ½ teaspoon baking powder; 2 tablespoons finely chopped fresh dill; ½ cup matzoh meal; 3 large eggs; 3 tablespoons unsalted butter; About 2 tablespoons brown or white sugar, or to taste; About 1 teaspoon sour salt, or to taste (available in specialty stores and those that cater to European and Middle Eastern clientele); 2 large egg yolks; ¼ pound onion, finely chopped (1 cup); Salt and freshly ground black pepper; 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)

Preparation info

Yield: About
6
servings

Difficulty
Complex

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

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 line 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