Tuesday, January 28, 2020

How To Make Pesach Borsht | Passover Dish | Kosher Diet Food Recipe


How To Make Pesach Borsht | Passover Dish | Kosher Diet Food Recipe


How To Make Pesach Borsht | Passover Dish | Kosher Diet Food

PESACH BORSHT

About three weeks before Pesach take twenty pounds of beet-root, which must be thoroughly washed and scraped.


Place the whole in a six-quart crock, cover with water. Place the cover on the crock and over this cover put a clean cloth.


When ready for use the liquor is boiled with any relishes and spices that are liked and may be used either hot or cold.


Boil as much as required for the meal, for twenty minutes or longer if desired, and thicken with beaten whole eggs that have been mixed with a little of the unboiled borsht, add the hot soup and serve.

Do not boil after adding the eggs. To two quarts of borsht take three eggs.




Blank CookBook To Write Your Recipes
Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum