Things You'll Need:
- Black Pepper To Taste
- Salt To Taste
- 1 c. grated onions
- 1/2 c. balsamic vinegars
- 6 medium beets - with tops
- 2 c. chopped cabbages
- 2 tsp. minced garlic
- 1 1/2 tsp. dry tarragon
- 2 tbsp. crushed matzohs
- 1 bay leaves
- 1 c. carrots
- 6 c. vegetable or beef broths
- 2 tbsp. olive (not virgin) oil
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Step 1
Preheat oven to 325 degrees F.
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Step 2
Trim tops off beets, leaving 1 inch of stalk. Reserve the beet tops. Wash, scrub and towel off beets, but do not peel them.
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Step 3
Place the beets in a small glass or ceramic baking dish. Bake uncovered for 45 minutes.
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Step 4
Remove baked beets from the oven. Allow them to cool enough to be handled.
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Step 5
Peel off jackets and cut off tips and remaining stalks.
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Step 6
Grate the cooked beets in the food processor or by hand.
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Step 7
Place 1/2 cup of the beets in the refrigerator. (You'll add these when the soup is chilled.) Set aside the rest to cook with the soup.
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Step 1
In a large nonstick stock pot, heat 1 tbsp. olive oil. Add the grated onion, 1 tsp. pressed garlic, cabbage, carrots, tarragon and bay leaf.
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Step 2
Sauté for 3 minutes and remove the bay leaf. Mix in the matzoh meal.
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Step 3
Add the broth, balsamic vinegar, the larger volume of beets, and salt and pepper to taste.
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Step 4
Cover and bring to a boil. Continue boiling for 2 minutes. Shut off heat. Remove cover and cool.
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Step 5
Replace cover and place borscht in the refrigerator to chill completely.
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Step 6
Before serving, wash reserved beet tops. Dry them with a towel and chop them into bite-size pieces.
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Step 7
Heat the rest of the olive oil in medium-size, nonstick skillet over a medium flame. Add the remaining garlic and sauté for 30 seconds.
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Step 8
Add beet tops and sauté for 1 1/2 minutes. Remove beet tops from heat and allow to cool to room temperature.
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Step 9
To serve, place chilled borscht in large chilled bowls.
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Step 10
If you prepared the borscht with a vegetable broth, garnish with cooked beet tops, a dollop sour cream or yogurt and a sprinkling of chilled, grated beets. If you used beef broth, omit the sour cream or yogurt.









Comments
lindamvaitkus said
on 9/28/2007 I plan to publish a recipe for Salta Barsta (SHALTA BARSHTA that I learned from a relative in Lithuania in 1994. I will share it with this forum next week!