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Forum
-> Yom Tov / Holidays
-> Pesach
greenfire
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Thu, Apr 28 2016, 11:42 am
so I almost always make a potato/beet salad
the water I boil the peeled beets in is basically borscht - while I don't like the stuff myself there is usually a taker or two ... but I always find the magenta colour to be quite appealing
simply reserve some of the chunked/diced beets add back to the liquid
in addition to a sprinkle of salt, a spoon of sugar & squeeze 1/2 fresh lemon
voila ~
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greenfire
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Sun, Apr 16 2017, 5:46 pm
the only thing is it makes your hands funny colours
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greenfire
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Sun, Apr 16 2017, 5:54 pm
I haven't eaten it yet or peed yet ... lol
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Seas
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Tue, Apr 18 2017, 10:01 pm
DH made fermented/sour borscht this year ('geshtelt borscht').
Basically about 2 weeks before Pesach you cube some beets, place in jar etc., add about half a tablespoon of salt, and cover with water.
After a couple of weeks you peel off the layer of mold, strain the borscht, refrigerate and enjoy.
I sort of liked it, but DH really loved it. And it colors the pee.
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BabsB
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Wed, Apr 19 2017, 2:17 am
My Ukranian step-mother swears its not truly borscht without pork ribs. I make it with beef and think it's juuuuuuust fine.
I can agree though, no matter how you make it, the longer it sits the better it gets!
And it doesn't color everyone, some people can process and some can't.
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Dini
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Wed, Apr 08 2020, 1:32 am
greenfire wrote: | so I almost always make a potato/beet salad
the water I boil the peeled beets in is basically borscht - while I don't like the stuff myself there is usually a taker or two ... but I always find the magenta colour to be quite appealing
simply reserve some of the chunked/diced beets add back to the liquid
in addition to a sprinkle of salt, a spoon of sugar & squeeze 1/2 fresh lemon
voila ~ |
How long do I need to cook the beets for?
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greenfire
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Wed, Apr 08 2020, 9:44 am
Dini wrote: | How long do I need to cook the beets for? |
hm~ I think like potatoes until a fork can poke into them [20 - 30 min]
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amother
Fuchsia
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Sun, Sep 06 2020, 4:36 pm
Seas wrote: | DH made fermented/sour borscht this year ('geshtelt borscht').
Basically about 2 weeks before Pesach you cube some beets, place in jar etc., add about half a tablespoon of salt, and cover with water.
After a couple of weeks you peel off the layer of mold, strain the borscht, refrigerate and enjoy.
I sort of liked it, but DH really loved it. And it colors the pee. |
Anyone knows which communities had the minhag of eating this type of borscht for pesach?
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ChanieMommy
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Sun, Sep 06 2020, 4:41 pm
amother [ Fuchsia ] wrote: | Anyone knows which communities had the minhag of eating this type of borscht for pesach? |
That's the true traditional russian way of making borshtsh... it has to be fermented, a bit like sauerkraut, but with a different bacteria, I think...
It's also a traditional way of conserving the beetroots... just like pickles... before there were fridges or cooling rooms...
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amother
Fuchsia
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Sun, Sep 06 2020, 6:58 pm
ChanieMommy wrote: | That's the true traditional russian way of making borshtsh... it has to be fermented, a bit like sauerkraut, but with a different bacteria, I think...
It's also a traditional way of conserving the beetroots... just like pickles... before there were fridges or cooling rooms... |
In my family, the only time they’d ever cook borsch this way was before pesach.
Year round -regular non fermented recipe.
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