Editor's note:This recipe was created by chef Einat Admony for an Israeli Passover menu.
这个配方使用新鲜的甜菜——不是罐头——投入e the broth more flavor. It's a good idea to wear gloves when peeling and slicing the beets, but if your hands get stained, wash them right away with hot soapy water and the color should come off. If you like, additional grated horseradish can be added as a garnish.
Ingredients
Makes 8 to 10 servings
Step 1
In medium bowl, stir together sour cream and horseradish. Cover and refrigerate until ready to use.
Step 2
In 6-quart stock pot over moderate heat, heat oil until hot but not smoking. Add onions, celery, and garlic and sauté until onions are translucent, about 10 minutes. Add beets and stir until lightly coated with oil. Add 8 cups water, cover, and bring to boil. Reduce heat to low and simmer until beets are tender and easily pierced with fork but not falling apart, about 1 hour.
Step 3
Remove from heat and stir in lemon juice, sugar, coriander, salt, and pepper. Serve hot, topped with horseradish cream, or serve chilled.
Variation:
Step 4
: If you plan on serving this soup at two seders and want some variety on the second night, try this twist that combines Eastern European knaidlach (matzoh balls) and Middle Eastern kibbeh (meatballs): Prepare matzoh ball dough (you can use a packaged mix) and chill at least 15 minutes. Meanwhile, in a large bowl, stir together ground beef or lamb, chopped onion, chopped celery, chopped fresh mint, a pinch of cinnamon, a pinch of nutmeg, salt, and pepper. Form the meat into mini-meatballs. Wrap matzoh ball dough around each meatball to form "knaidlach kibbeh." Boil the balls according to the package directions (the meat will cook inside them). Place two balls in each bowl of hot soup.
Leave a Review
Reviews (7)
Back to TopWe both loved it. I added a cut carrot. I used 6 cups of beef broth. Perfect recipe for the beets growing outside right now.
pineapplelady
Henniker, NH
10/16/2013
I can never make a soup without stock, so I started with some turkey-neck stock, added in a carrot, and processed the cooked soup with an immersion blender to yield a smooth, brilliantly colored soup. The flavor was good, much enhanced by a sprinkling of chives, which add a beautiful color contrast. Nice but not spectacular. I'll try it again, maybe with a little grated ginger, to see if that helps.
Anonymous
philly
5/24/2010
This was the highlight of our Seder. Since other reviewers said it was dull, I made a quick vegetable stock for the 8 cups water. I also blended the soup so that there weren't the annoying chunks people mentioned. The horseradish cream was an amazing addition to the sweetness of the soup (we had a vegetarian meal). Everyone wanted the recipe!
Anonymous
Phoenix, AZ
4/10/2009
Insipid. Real borsch is made with pork, sorry (you can always call it white steak like they do in Israel). Adding horseradish to the cream gives it some welcome punch but the soup itself is dull. Toying with traditional recipes can work, but not this time.
Anonymous
4/4/2009
This was good, though I ended up with too much horseradish cream left over. I was also bothered by the onion chunks that I could distinctly taste - I think this soup would be better if it was processed in a blender or a food processer - it would be more like my grandma's old recipe of the cold summer borsch with grated beets that we added fresh chopped cucumbers, radishes, and hard-boiled eggs to. Very refreshing on a hot summer day!
lenuka
Detroit, MI
4/30/2008
The recipe does call for non-dairy or soy sour cream. that would make it acceptable, am I correct?
Anonymous
boston, ma
4/8/2008
This recipe can't be used for a sedar. Although it does look delicious, passover sedar is not a dairy meal. Can anyone suggest a way to top the soup while avoiding dairy?
ahazan
3/28/2007
See Related Recipes and Cooking Tips
-
Diaspora Dining: Modern Israeli cuisine
A Passover menu that celebrates the diversity or Modern Israeli cuisine
