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Nothing beats the taste of homemade borscht! It can be served as a soup or as a beverage. Courtesy of the Women’s Branch of the OU.
1 bunch (about 4) fresh beets
1/2 onion
1 and 1/2 teaspoon salt
1 quart water
1 tablespoon Heaven & Earth Lemon Juice
1 tablespoon sugar
sour cream
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.
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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!
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/
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!