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Meaty Borsht

by Passover Spice and Spirit

  

Library » Holidays » Passover » Recipes » Beverages | Subscribe | What is RSS?

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Beets, 1 bunch, peeled
2 quarts water
2 tablespoons sugar
2 pounds meat
4 onions
Marrow bones
Juice of 2 lemons (6 tablespoons)
Salt to taste


Wash, peel and grate or dice beets, Place in large pot and simmer slowly in water with bones, meat1 and onions, approximately 45 minutes. Add sugar, lemon juice, and salt to taste. Continue cooking 1/2 hour. Serve hot. Serves 6.

*Variation: Leave out meat and bones and serve cold.

From Spice and Spirit, The Complete Kosher for Passover Jewish Cookbook, published by Lubavitch Women's Cookbook Publications

Footnotes

  • 1. Meat can be removed from soup and served separately or with another meal.

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RELATED CATEGORIES

Holidays » Passover » Recipes » Soups
Holidays » Passover » Recipes » Main Dishes
Passover
A Biblically mandated early-spring festival celebrating the Jewish exodus from Egypt in the year 1312 BCE.
Kosher
Literally means "fit." Commonly used to describe foods which are permitted by Jewish dietary laws, but is also used to describe religious articles (such as a Torah scroll or Sukkah) which meet the requirements of Jewish law.
Lubavitch
Also known as “Chabad,” Lubavitch is the name of a Chassidic Group founded in the 1770s. “Lubavitch” is the name of the Belarusian city where four of the Chabad Rebbes (leaders) were based. Today, the movement is based in Brooklyn, New York, with branches worldwide. Two of the most fundamental teachings of Chabad are the intellectual pursuit of understanding the divine and the willingness to help every Jew who has a spiritual or material need.