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Borscht recipe
- Cuisine: Jewish
This recipe comes from Ramona’s book “Jewish Cooking, Jewish Cooks” and can be served either hot in winter or as a cold, summer soup.
Ingredients
1 kg beetroot, topped and tailed
Juice of 1 lemon
2 litres water or chicken stock (To be Kosher: if using the stock you can’t serve with yoghurt or sour cream)
3 small potatoes, peeled and diced
1 large onion, coarsely chopped
1 large bunch of fresh dill roughly chopped,
3-4 cups water
1 tbsp sugar
Pepper
2 tsp salt
Sour cream or yoghurt (about 1 dessertspoonful per person)
Preparation
Peel the beetroots and place them whole into a large pot. Pour over the juice of half a lemon and add water (or stock) to cover. Place the pot over a medium heat and cook for 40 minutes until the beetroot is tender. The beetroot is cooked when the flesh is tender enough for a knife to cut through to the other side without getting stuck.
Remove the beetroot from the liquid and cut into small pieces.
Put the cut beetroot into a large saucepan with the potato, onion and dill. Add sugar and juice of lemon to taste. Season with freshly ground pepper and salt and add three to four cups of water.
Cover and return to the stove. Bring to the boil then simmer for 20-30 mins.
Blend the mixture.
To serve
Chill until icy cold and serve with a spoonful of sour cream and a sprinkling of dill, or serve hot with a steaming hot boiled potato added to each person’s bowl.
If you enjoyed this Borscht recipe then browse more Jewish recipes, soup recipes and our most popular hainanese chicken rice recipe.
Jewish Restaurants
Displaying 4 of 4 Jewish Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Moroccan Feast | Randwick | |
| 2. | Twenty One | Double Bay | |
| 3. | Thomas Street Grocery | Hampton | |
| 4. | Botticelli of Brighton | Brighton |
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