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Borscht (Beet Soup)
Ave. Rating is 2 (1 ratings) Add Your Comments and Ratings

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Soup may be served hot or cold. If serving chilled, garnish with a chopped hard-boiled egg or diced cucumber and a spoonful of sour cream. Without the sour cream, the soup is parve.

Serves: 6-8

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Ashkenazi Parve Soup

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5 large beets (if canned, use juice as well)
1 medium onion, cut in half
2 eggs
juice of 1 lemon
1/4 cup sugar (adjust to taste)
2/3 tsp. salt


  1. Wash and peel the beets and cook in a quart of water until tender. Remove the beets and grate fine.
  2. Add enough water to the liquid in which the beets have been boiled to make 8 cups. Return the grated beets to the liquid, add the onion halves, the lemon juice and the sugar. Cook for 20 minutes.
  3. Beat the eggs well and add the salt and a tablespoon of cold water.
  4. Continue beating and and gradually stir in some of the hot borscht. Return this bet-egg mixture to the rest of the borscht in the pot and stir well.
  5. Remove the onion and serve the borscht either hot or chilled.

Reader Comments

Sabrina says...
Rating is 2

Now there's an idea!! I would like to meet the man, and now we have something to talk about. I'll do to him, what my Mom did to me, back in the dark days of my life when I didn't like tihngs like borscht. I'll pour him a bowl and repeat a hundred times, But just TRY it. Try it once. Just a little. You don't know what you're missing! .
Dec 2, 2015 (report abuse)

Helabrierma says...
Rating is

Anyone know a good treatment for this for my son?
Aug 16, 2011 (report abuse)



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