Beet Borscht Recipe Jewish. Cut in half and shred in food processor with either fine or coarse shredding disc. Add the lemon and sugar and cook for another 10 minutes.
Borscht Soup Borscht soup, Beet soup, Borscht
6 peeled boiled potatoes (optional) juice of 1 lemon. 2 lbs (1 kg) raw beets 2 tablespoons sugar or to taste. Web preheat the oven to 450 degrees. Cut in half and shred in food processor with either fine or coarse shredding disc. 1 cup (250 ml) sour cream to pass around. Scrub the beets, wrap them in aluminum foil and roast for about an hour, or until the beets are tender. Bring to a boil, cover and simmer about one hour, or until beets. Put in pot with water, onion and salt. Bring to a boil, then cook on low heat for 1 hour.
6 peeled boiled potatoes (optional) juice of 1 lemon. 2 lbs (1 kg) raw beets Bring to a boil, cover and simmer about one hour, or until beets. Add the lemon and sugar and cook for another 10 minutes. 1 cup (250 ml) sour cream to pass around. Web preheat the oven to 450 degrees. Bring to a boil, then cook on low heat for 1 hour. When the beets are cool enough to handle, remove the skins. Cut in half and shred in food processor with either fine or coarse shredding disc. Scrub the beets, wrap them in aluminum foil and roast for about an hour, or until the beets are tender. 6 peeled boiled potatoes (optional) juice of 1 lemon.
