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Borscht



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greenfire




 
 
    
 

Post 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 ~ Tongue Out
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greenfire




 
 
    
 

Post Sun, Apr 16 2017, 5:46 pm
the only thing is it makes your hands funny colours
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sequoia




 
 
    
 

Post Sun, Apr 16 2017, 5:49 pm
And your pee.
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greenfire




 
 
    
 

Post Sun, Apr 16 2017, 5:54 pm
I haven't eaten it yet or peed yet ... lol
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Seas




 
 
    
 

Post 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




 
 
    
 

Post 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. Smile
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greenfire




 
 
    
 

Post Tue, Mar 31 2020, 5:16 pm
borscht belt bump
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Dini




 
 
    
 

Post 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 ~ Tongue Out


How long do I need to cook the beets for?
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greenfire




 
 
    
 

Post 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


 

Post 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




 
 
    
 

Post 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


 

Post 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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