Prepare the Borscht
Wash and peel beets.
Cut in half and shred in food processor with either fine or coarse shredding disc.
Put in pot with water, onion and salt.
Bring to a boil, cover and simmer about one hour, or until beets are very soft. Turn off heat.
Stir in lemon juice. You may stir in one cup sour cream at this point.
Chill well or float two tablespoons of sour cream on top of each serving.
What Cooks Are Saying
2 global ratings
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion4 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
When does the sugar go in??
I would add it in with the lemon juice.
Recipe isn't clear about what to do with the 1/2 onion. Put it in the pot as is for cooking and just remove it before serving? Thanks.
Yes, exactly!
I first had borscht at the Begal Deli Resturant in Denver Colorado. Intrigued, I immediately started looking for a good kosher borscht recipe. I love this recipe!!! I've made it numerous times and everyone raves about it! I can't say enough!
Canning If I add citric acid to the recipe can I can it using a water bath process?
According to this article, yes, but I would recommend reading this article first- it is very informative :) https://www.healthycanning.com/citric-acid-and-home-canning/