Jewish borscht
Description
The recipe won't take much time. You must try this colorful yet very delicate Jewish-style borscht to appreciate how different its taste is from the traditional Ukrainian borscht. Serve this dish best with garlic rolls, croutons, or toasted bread. Garnish with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil or bake the beets in advance until tender. If you are making borscht with meat, boil the beef beforehand for 1-1.5 hours until tender, and prepare the borscht using the meat broth.
- 2
Step 2
Peel the potatoes and other root vegetables, including boiled or baked beets. Rinse them under water. Cut the potatoes into medium cubes and place them into a pot, saucepan, or cauldron. Add bay leaves, pour in hot water, and boil for 15 minutes.
- 3
Step 3
Grate the carrots on a fine grater, the beets on a coarse grater, and chop the onion into small cubes.
- 4
Step 4
Add the vegetable slices to the container with the boiled potatoes. Simmer everything together for about 5-6 minutes. If desired, the slices can first be sautéed in vegetable oil.
- 5
Step 5
Salt and add sugar, then taste the prepared borscht.
- 6
Step 6
Slightly warm milk of any fat content and add it to the borscht; otherwise, it may curdle if it's cold.
- 7
Step 7
Chop the washed dill and add it to the pot with the prepared borscht, simmer for another 1-2 minutes on the stove. At this point, you can press a garlic clove into the borscht, previously peeled and rinsed under water.
- 8
Step 8
Serve Jewish-style borscht in deep plates and present at the table with unsweetened pastries.