Mama Leah's Jewish Kitchen Cold Beet Borscht

Dive into the refreshing, vibrant flavors of *Mama Leah's Jewish Kitchen Cold Beet Borscht*, a classic chilled soup that combines earthy beets, zesty vinegar, and a touch of sweetness for the perfect balance of tangy and savory. This traditional Jewish recipe is simmered to perfection, allowing the beets to release their natural richness, then chilled to create a refreshing dish ideal for warm weather. Topped with creamy dollops of sour cream, fresh dill, crisp cucumber, and hearty chunks of hard-boiled eggs, this beet borscht is both visually stunning and deeply satisfying. With simple ingredients and easy preparation, this cold soup is a nutritious delight, perfect for lunch, a light dinner, or as a stunning starter. Packed with vibrant colors and bold flavors, it’s a true celebration of heritage and taste.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 medium beets
• 8 cups water
• 2 tablespoons white vinegar
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 0.5 cup sour cream
• 3 tablespoons fresh dill
• 1 medium cucumber
• 2 large hard-boiled eggs

Directions

Step 1

Wash the beets thoroughly and trim off the greens, leaving about 1 inch of stems to avoid bleeding during cooking.

Step 2

Place the whole beets in a large pot and add 8 cups of water. Bring to a boil over high heat.

Step 3

Once boiling, reduce the heat to medium and simmer the beets for 35-45 minutes, or until they are tender when pierced with a fork.

Step 4

Using a slotted spoon, remove the cooked beets from the pot. Reserve the cooking water in the pot.

Step 5

Let the beets cool slightly, then peel off the skins using your hands or a paper towel. The skins should slip off easily.

Step 6

Grate the peeled beets using a box grater or a food processor with a grating attachment.

Step 7

Return the grated beets to the pot of reserved cooking water.

Step 8

Stir in the white vinegar, sugar, salt, and lemon juice. Taste and adjust the seasonings as needed to balance the sweet and tangy flavors.

Step 9

Allow the soup to cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours or overnight for best flavor.

Step 10

Before serving, finely chop the cucumber and hard-boiled eggs.

Step 11

Ladle the chilled borscht into bowls and top each serving with a dollop of sour cream, a sprinkle of fresh dill, chopped cucumber, and hard-boiled eggs.

Step 12

Serve immediately and enjoy the refreshing flavors of Mama Leah's Cold Beet Borscht!

Nutrition Facts

Serving size	(2921.0g)

Amount per serving	% Daily Value*
Calories	787.0

Total Fat 34.3g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 2.2g
Cholesterol 468.5mg	0%
Sodium 3625.9mg	0%
Total Carbohydrate 103.8g	0%
Dietary Fiber 15.4g	0%
Total Sugars 83.9g
Protein 26.0g	0%

Vitamin D 100IU	0%
Calcium 446.4mg	0%
Iron 6.7mg	0%
Potassium 2166.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.3%

Protein: 12.6%

Carbs: 50.2%