Italian Hebrew Soup(Borscht)
Italian Hebrew Soup(Borscht) is an moderately easy dinner. Made with 1/2 lb. cooked beets (fresh or canned), 1 1/2 qt. salted water, 1 tbsp. vinegar, 3 eggs and salt and pepper to taste, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Simmer the beets in the salted water and vinegar for 20 minutes.
Pass through a sieve (or purΓ©e in an electric blender). Beat the eggs briskly in a large bowl and pour into the beet broth, beating all the time.
Season with salt and pepper and chill.
Serve ice cold and give each guest a small bowl of hot, boiled potatoes that have been swirled in margarine.
Eat a little potato with each spoonful of soup.
Yield
6 servings.
π· Perfect Pairings
Complete your meal with these
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