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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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SOUPS |
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BEET BORSCHT
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INGREDIENTS: |
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- 6 medium beets with tops (2 pounds)
- 2 tsps minced garlic
- ½ cup fresh lemon juice
- freshly ground black pepper to taste
- 2 quarts water
- ½ cup fresh dill, snipped
- 1 egg white
- Olive oil spray
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DIRECTIONS: |
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- Preheat the oven to 325 degrees F.
- Scrub the beets under cold water with
special attention to cleaning the sandy green tops. Dry.
- Slice off the beet greens, leaving 1
inch of stalk on the beet root. Cut the greens into ½-inch
pieces. Set aside.
- Place the beets spaced 1 inch apart
in a 11 x 7-inch nonstick baking pan.
- Bake the beets in the oven for 45
minutes. Set aside to cool to room temperature.
- Peel the beets. Slice into quarters
and put in a food processor or blender.
- Coarsely grate to yield 4 cups.
- Reserve ½ cup of grated beets for
garnish.
- Set aside in an airtight container in
the refrigerator.
- Combine the remaining beets, 1 tsp of
the garlic, the lemon juice, and black pepper in a large,
heavy-bottomed pot with a tightly fitting lid, or a 5-quart
Dutch oven.
- Add the water.
- Cover the pot and bring the beets to
a boil.
- Turn the heat to low and simmer the
beets for 30 minutes.
- Add the dill, stir, and continue to
cook at a simmer for 10 more minutes.
- Transfer the borscht to a large bowl
and set it aside, uncovered, to cool to room temperature.
- Put the egg white into a medium bowl.
- Beat until it stands in soft peaks.
Gently fold the egg white into the cooled borscht with a
rubber spatula. The consistency of the borscht is best
slightly thick.
- Cover the bowl and place the borscht
in the refrigerator to chill for 2 hours.
- Quick-spray the bottom of the medium
nonstick skillet with olive oil. Add the chopped beet leaves
and the remaining 1 tsp of garlic.
- Saute oven medium heat for 30 seconds
to wilt the leaves and infuse them with garlicky flavor.
- Set the beet leaves aside to cool to
room temperature.
- Ladle the borscht into soup bowls, or
if you want to go the old-country route, serve as a drink in
a tall chilled water glass.
- Garnish the pretty pink soup with the
greens and tea-spoon-sizes dollops of ruby-red grated beets.
- Store leftover beet borscht in an
airtight container in the refrigerator - a glass jar with a
tightly fitting lid is perfect. It keeps fresh for up to 5
days.
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KOSHER DELIGHT MAGAZINE
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