Jewish Borscht (Ashkenazi)
A traditional Ashkenazi Jewish version of borscht, often served cold with sour cream and boiled potatoes. This version is typically lighter and more refreshing.
Ingredients
- 1 kg beets, peeled and grated
- 2 large onions, diced
- 2 carrots, grated
- 4 potatoes, boiled
- 2 tbsp sugar
- 2 tbsp white vinegar
- Fresh dill
- Sour cream for serving
- Salt and pepper to taste
Ingredient Substitutions & Tips
- Beets: Can substitute with golden beets for a milder flavor
- Cabbage: Red cabbage can be used instead of green for extra color
- Sour cream: Greek yogurt or crème fraîche work as alternatives
- Fresh herbs: Dried herbs can be used (use 1/3 the amount)
Step-by-Step Instructions
Cook beets until tender
All Steps
Cook beets until tender
Add onions and carrots
Season with sugar and vinegar
Chill thoroughly
Serve cold with boiled potatoes and sour cream
Pro Tips
- Let the borscht rest for at least 30 minutes after cooking for the best flavor
- Serve with a dollop of sour cream and fresh dill for authentic taste
- Borscht tastes even better the next day - perfect for meal prep!
- Freeze leftovers in individual portions for quick weeknight meals
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