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KOSHER SOUPS

   
 
 
 

SOUPS

 
  BEET BORSCHT
INGREDIENTS:  
 
  • 6 medium beets with tops (2 pounds)
  • 2 tsps minced garlic
  • cup fresh lemon juice
  • freshly ground black pepper to taste
  • 2 quarts water
  • cup fresh dill, snipped
  • 1 egg white
  • Olive oil spray
DIRECTIONS:  
 
  1. Preheat the oven to 325 degrees F.
  2. Scrub the beets under cold water with special attention to cleaning the sandy green tops. Dry.
  3. Slice off the beet greens, leaving 1 inch of stalk on the beet root. Cut the greens into -inch pieces. Set aside.
  4. Place the beets spaced 1 inch apart in a 11 x 7-inch nonstick baking pan.
  5. Bake the beets in the oven for 45 minutes. Set aside to cool to room temperature.
  6. Peel the beets. Slice into quarters and put in a food processor or blender.
  7. Coarsely grate to yield 4 cups.
  8. Reserve cup of grated beets for garnish.
  9. Set aside in an airtight container in the refrigerator.
  10. 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.
  11. Add the water.
  12. Cover the pot and bring the beets to a boil.
  13. Turn the heat to low and simmer the beets for 30 minutes.
  14. Add the dill, stir, and continue to cook at a simmer for 10 more minutes.
  15. Transfer the borscht to a large bowl and set it aside, uncovered, to cool to room temperature.
  16. Put the egg white into a medium bowl.
  17. 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.
  18. Cover the bowl and place the borscht in the refrigerator to chill for 2 hours.
  19. Quick-spray the bottom of the medium nonstick skillet with olive oil. Add the chopped beet leaves and the remaining 1 tsp of garlic.
  20. Saute oven medium heat for 30 seconds to wilt the leaves and infuse them with garlicky flavor.
  21. Set the beet leaves aside to cool to room temperature.
  22. 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.
  23. Garnish the pretty pink soup with the greens and tea-spoon-sizes dollops of ruby-red grated beets.
  24. 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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