Monday, January 12, 2015

Bronx Borscht

From the old world to the new, nothing 'beets' this classic soup


By Marion Jacobson for Kveller.com

Usually, the sight of a root vegetable other than potatoes sends my kids running and screaming from the kitchen. But the beet claims a special place in our house whenever I make borscht.

Beets were a cheap commodity in Eastern Europe, so they caught on like wildfire in poor communities, both Jewish and Polish. Borscht (or borsch) is the generic name for a soup of Ukrainian origin that appears in hot and cold variations, but always with beets. Cold borscht is a true summertime soup, and I offer a thick, hearty version more like a Jewish take on gazpacho. Whatever kind of borscht you make, don't leave out the dill--a staple of Polish and Eastern Europe cooking.

Continue reading.

For more great Jewish cooking ideas, check out our    page.


No comments:

Post a Comment