PESACH BORSHT

Name: PESACH BORSHT
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

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

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.