Mama Leahs Jewish Kitchen Cold Beet Borscht Recipes

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MAMA LEAH'S JEWISH KITCHEN COLD BEET BORSCHT

My name is Leah, but I am not "Mama Leah" Mama Leah is a New York Jewish woman who has a restaurant and a cookbook, I believe. Cold Beet Borscht is a staple of Eastern European Jewish food. All recipes vary, each offering a little something different. This one is served cold with a hot potato in it. Truly meatless for those vegetarian folks.. The unique blend of hot and cold is something different, that I enjoy. Also splendid on a hot day. (Came from Mama Leah's Jewish Kitchen" hint: wear old clothes or an apron when preparing beets! THEY STAIN!

Provided by Viking Knitter

Categories     Vegetable

Time 6h20m

Yield 8-10 serving(s)

Number Of Ingredients 8



Mama Leah's Jewish Kitchen Cold Beet Borscht image

Steps:

  • Boil water in stock pot.
  • To prepare beets: Wash beets well, scrubbing away dirt and sand.
  • Trim the root and stem ends and discard.
  • Cut in large (2-3 inch) slices.
  • Add to water: beets, onion, lemon juice, salt, and sugar.
  • Boil 1 hour, let beets cool and peel.
  • Chop coarsely in food processor, and return to broth.
  • Place pot in refrigerator until cold.
  • 1/2 hour before serving: boil and peel potatoes, drain and place one in each serving bowl.
  • Ladle cold borscht over hot potatoes and serve with sour cream on the side.

Nutrition Facts : Calories 178.1, Fat 0.2, SaturatedFat 0.1, Sodium 923.5, Carbohydrate 42.5, Fiber 4.1, Sugar 18.4, Protein 3.6

8 cups water
8 large beets (canned okay)
1/2 cup sugar
1 medium onion, peeled and cut in half
1 tablespoon salt (to taste)
1/2 cup lemon juice (or juice of 4 fresh lemons)
6 small potatoes (I prefer red-skinned)
sour cream

ROASTED BEET BORSCHT

"This dish has an early sweetness that people love, and the fuchsia color is a real showstopper," says Tyler.

Provided by Tyler Florence

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 13



Roasted Beet Borscht image

Steps:

  • Preheat the oven to 400˚. Scrub the beets and put them on a large piece of foil; season with salt and pepper, add 3 thyme sprigs and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. When the beets are cool enough to handle but still warm, slip off their skins and chop them into large chunks.
  • Bring the chicken stock to a gentle simmer in a saucepan over medium-low heat. Meanwhile, heat the remaining 3 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, garlic and remaining 3 thyme sprigs and cook, stirring, until softened and just starting to color, about 10 minutes.
  • Add the warm chicken stock to the vegetables in the pot and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets in a blender and add the cooked vegetables and stock. Blend until smooth, adding more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate the flavors. (The borscht can be served hot or cold; for a chilled soup, transfer to a bowl and refrigerate until cold.)
  • To make the garnish, grate the apple on the large holes of a box grater into a medium bowl; mix in the dill. Ladle the soup into bowls and swirl in a big dollop of sour cream. Top with the apple-dill mixture.

1 pound beets (about 3 small)
Kosher salt and freshly ground pepper
6 sprigs thyme
6 tablespoons extra-virgin olive oil
4 1/2 cups chicken stock, plus more if needed
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
2 tablespoons red wine vinegar
1 tablespoon honey
1 Granny Smith apple
2 tablespoons chopped fresh dill
Sour cream, for garnish

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