PESACH BORSHT
This traditional Pesach Borsht recipe offers a unique and refreshing soup, perfect for a holiday meal. The borsht is made with beets and a flavorful broth, creating a rich and savory taste. The addition of eggs adds a creamy texture, making it a comforting and satisfying dish. Serve it hot or cold for a delightful culinary experience.
Ingredients
- 20 pounds Beetroot
- 24 cups Water (Quantity estimated (not specified in original recipe))
- 1 tablespoon Relishes and spices (to taste) (Quantity estimated (not specified in original recipe))
- 3 large Eggs
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Instructions
- 1Wash and thoroughly scrape the beetroot. Place the whole beetroots in a six-quart crock and cover with water. Cover the crock with a lid, and then place a clean cloth over the lid.
- 2When ready to use, boil the beetroot liquor with relishes and spices to taste. Boil for twenty minutes or longer, if desired.
- 3Thicken the borsht with beaten eggs that have been mixed with a little of the unboiled borsht. Add the hot soup and serve immediately. Do not boil after adding the eggs. Use three eggs for two quarts of borsht.
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