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. Simple to make and full of bold, satisfying flavors.
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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